Well I have made it through 2 weeks of the 365. I haven’t taken the most artistic photos. Many days I’m flying by the seat of my pants to take a picture. But I’m doing it. And I’m doing it on manual. Bye bye aperture setting. I am proud of that.
Today’s photos isn’t spectacular. Just a couple ingredients on my counter.
But I use them to make one of my family’s favorite dishes – Dijon Chicken. If your not a fan of mustard, don’t run away just yet. I hate mustard but love this dish.
Ingredients:
- Chicken (Thin sliced or pound to 1/4″ thick)
- Mayonnaise
- Dijon Mustard
- Italian Bread Crumbs
- Olive Oil
Pour enough olive oil to cover the bottom of a saute pan. Heat over medium high. If you have children running around I recommend that you cover the pan.
Mix equal parts Mayonnaise and Dijon Mustard. For 1lb of chicken I used about a 1/4 cup of each.
Lay chicken on a flat surface – a cutting board or plate will do. Coat both sides of chicken with Dijon Mayo mix.
Next pour your bread crumbs in a shallow dish. Coat chicken in bread crumbs.
Tip: So you do not waste the Dijon Mayo mix, Coat one side of chicken. Flip one piece of chicken on top of another piece and coat bottom side. Then move it directly to the bread crumbs. Repeat as needed.
Test the pan to make sure the oil is nice and hot. Flick a few drops of water from your fingertips. It should pop.
Place chicken in pan.
Cook until bottom is browned. Flip and allow second side to cook until brown.
Remove from pan. If you have a second batch to do, place cooked chicken on a covered dish to keep warm. You may want to like the dish with a paper towel to absorb any excess olive oil.
Eat and enjoy.