Sometimes chicken breast can be so blah.

This recipe turns “I Have No Idea What To Do With This” chicken into a fresh, zesty, and most of all, super easy dinner in no time!

Begin with thin sliced chicken breasts ( I had 8 of then to be exact). Coat lightly in pan searing flour. Wegmans sells this culinary wonder and it is a fantastic staple to have on hand – as the sifted flour is already seasoned with salt and pepper!

In a large non stick skillet, heat 2Tbsp butter in 4Tbsp olive oil on medium heat. When heated, but not smoking, add the flour coated chicken breasts.

Allow to cook until golden brown and then turn each breast over and allow to brown on the other side.

In a glass measuring cup add 1/4c white wine, 1/4c fresh lemon juice, and 2Tbsp dijon mustard. Mix well to combine, and then carefully pour the mixture over the chicken breasts in the skillet. Reduce the heat to low, cover the skillet with a lid and allow the chicken to cook another 10 minutes or so until the liquid begins to reduce. Before leaving the chicken to cook the last ten minutes, I added a few quartered pieces of a lemon to the pan, but you can also add about 2Tbsp of capers, or nothing at all!

Make sure to have e few slices of a fresh baguette handy because the tangy sauce is perfect for dipping!

Buon appetito!