1/2 cup fresh lemon juice
1 Tbs honey
1 Tbs chopped fresh chives
2 tsp Dijon mustard
1/4 cup canola oil
4 boneless, skinless chicken breast halves (4-6 oz ea)*
Salt and Pepper
1/4 cup all-purpose flour
2 Tbs canola oil
1/2 tsp red pepper flakes
1 Tbs unsalted butter (or butter substitute)
*For Vegetarian: You could easily use larger cubes of extra-firm Tofu in place of Chicken. The pepper flakes and sauce really give a kick that would be fab!
Combine lemon juice, honey, chives, and mustard in a bowl. Drizzle in 1/4 cup oil, whisking constantly until emulsified. Set aside.
Chicken (or tofu)
Trim chicken breasts of fat, then season with salt and pepper. Dredge chicken in flour, then saute in 2 Tbs oil in large saute pan over medium-high heat for 2 minutes, or until golden. Flip and saute for 1 more minute. Deglaze with club soda, reduce heat to medium, and add 1 Tbs butter and pepper flakes. Cover and simmer until liquid is syrupy, about 5 minutes; turning chicken to coat. Keep chicken warm over low heat.
Toss salad of fresh spinach leaves, chopped sundried tomatoes, sliced crimini mushrooms, cherry tomatoes, diced avocado, and feta cheese. Again, I suggest doubling the vinaigrette recipe to use for this salad.
Serve chicken breasts with lemon vinaigrette and salad. Don't forget to pour the pan juice over the chicken when plated. It is amazing!