Tuscan Lemon Chicken

What I loved about this dish was the simplicity of the ingredients. I have to say that my absolute favorite part was the dressing on the salad! So simple but sooo good! I will add that my chicken was not done when cooked in the oven according to the directions on the recipe. So follow everything until you get to the oven part and go ahead and bake them at 350 F for 20 minutes. I pounded my chicken pretty flat but it was raw when I pulled them out after following the directions. I then put them back at 350 for 20 min and they came out juicy and perfect! I also did not use 1 cup of olive oil to fry. I used about 1/3C of canola oil. Don't use extra virgin olive oil to fry! The oil isn't meant to withstand such high temps needed and will burn. Use canola or vegetable oil if you don't have regular OLIVE oil.

Tuscan Lemon Chicken

Cutlets

1 1/2 cups whole wheat flour 3 eggs 4 skinless, boneless chicken breasts, pounded to 1 inch thickness

1 teaspoon sea salt

1 teaspoon freshly ground black pepper

1 cup extra-virgin olive oil

Salad

2 tablespoons lemon juice 1 teaspoon Dijon mustard

1 teaspoon sea salt

1 teaspoon freshly ground black pepper

1 cup extra-virgin olive oil

5 ounces baby greens

1 cup cherry or grape tomatoes, halved

1 lemon, cut into wedges

1. Preheat oven to 300F and adjust rack to middle position.

2. To make the cutlets, put flour in a shallow pie plate or bowl. in a medium bowl, lightly beat eggs. Season both sides of each chicken breast with salt and pepper. Heat oil in a large skillet over medium heat. Dip a chicken breast in flour, then eggs, and immediately place into the hot pan. Repeat with remaining chicken pieces. Pan-fry each about 6 minutes, turning once halfway through to get each side golden and crisp.

3. Place a cooling rack on top of a large cookie sheet, lay chicken pieces on rack, and place in oven; bake 7 minutes. the chicken is cooked through when an instant-read thermometer inserted in the thickest part of the breast reads 160F.

4. To make the dressing, combine lemon juice, mustard, salt and pepper in a small bowl. Slowly pour in oil, whisking constantly to thoroughly combine ingredients. Put lettuce and tomatoes in a large salad bowl and toss with dressing.

5. To serve, place a chicken breast on each of 4 plates. Squeeze a lemon quarter over each breast and top with a healthy serving of salad.

Excerpted from Deliciously Organic by Carrie Vitt, published by International Focus Press. Copyright © 2010.