I make: Chicken with Lemon-Chive Vinaigrette

Yes, another chicken recipe. It’s necessary when you live with someone who is a lean, mean chicken eating machine.

Chicken can be so boring, especially when it’s all chicken breast, all the time. I actually prefer chicken breast over dark meat; I view eating thighs as a hassle because of the bones and extra fat. However, I don’t disagree with the general observation that chicken breast is more dry and less flavorful than dark meat. To prevent the chicken breast from becoming dry, I usually incorporate one of the following methods:

1. A marinade with some acidity helps tenderize the chicken breast (or any meat for that matter)
2. Coating the chicken breast in flour helps retain moisture

Works every time 🙂

(yields 2 servings)
2 tbsp. lemon juice
1 and 1/2 tbsp. honey
1 tsp. Dijon mustard
2 tbsp. olive oil
1 tbsp. chopped fresh chives
1 tbsp. olive oil
2 boneless, skinless chicken breast halves (5 oz each)
Salt and pepper
2 tbsp. all-purpose flour

1. A LOT of whisking: Whisk together lemon juice, Dijon mustard and honey until honey dissolves and sauce is smooth. Pour in olive oil slowly while whisking to create an emulsion. Add chives, whisk to incorporate into sauce.
2. Heat oil in skillet on medium/medium-high.
3. Sprinkle chicken breast with salt and pepper and coat in flour.
4. Cook chicken about 4 minutes per side, should be nice golden brown in color.
5. Drizzle sauce over chicken and serve.


Bon appetit!


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