Succulent Sour Cream Lemon Chicken

Succulent Sour Cream Lemon Chicken

Nothing better than a delicious salad on a day when it reached 105 degrees! But how to change it up a bit was the question. Do you remember the dressing from the Summer Bean Salad a few posts back?? Well, I decided to marinate chicken breasts in it - I thought with the sour cream in the dressing, it would really make for a very moist chicken (I made some minor changes to the dressing). It turned out delicious and made a great summer salad. I coated the breasts in bread crumbs and pan fried them to a crispy golden brown and then sliced and served over a tossed sald with tomatoes, avocados, cucumbers, pine nuts and goat cheese. The chicken was so moist and flavorful- something you could certainly serve as a main dish.

origin - lisa lou borrowing from bobby flay!
difficulty - simple
health meter - medium

1/2 cup sour cream
juice of 1 large lemon
1 tbsp dijon mustard
1/2 tbsp grainy mustard
1 tsp spicy mustard
1 tsp sugar disolved in 1/8 cup warm water
1 tbsp honey
salt/pepper to taste
1/2 cup olive oil
3-4 boneless, skinless chicken breasts - pounded to 1/3 inch thick
1 cup bread crumbs
4 tbsp vegetable oil

Combine first seven ingredients until well combined. Slowly whisk in olive oil until emulsified (you can also do this in the food processor). Use half of the dressing to coat and marinate the chicken breasts for 2-6 hours and save the remaining dressing to pour on the salad. Remove the chicken breasts from the marinade and dredge in bread crumbs (seasoned with salt/pepper). Heat vegetable oil in heavy skillet over medium high heat and pan fry the chicken breasts for approximately 4 minutes per side or until cooked through. If the coating is getting too brown you can always finish the cooking in a 375 degree preheated oven for a few more minutes. Remove chicken, slice on an angle and serve either over your favorite salad or as a main course with the additional dressing drizzled over.