Shirley’s Sautéed Sherry Chicken
- 2 boneless, skinless chicken breasts (10 ounces total), split and pounded to ¼-inch thickness
- ½ teaspoon kosher salt
- ½ teaspoon freshly milled black pepper
- 1 teaspoon olive oil
- 1 teaspoon olive oil
- 1 teaspoon unsalted butter
- ½ cup finely chopped onion 2 garlic cloves, chopped
- 1 teaspoon Dijon mustard
- 2 teaspoons sherry vinegar
- 1 tablespoon extra-virgin olive oil
- 4 cups mesclun or mixed baby lettuces
- 1 teaspoon dried cranberries
Instructions:
Keep packages of chicken tenders or boneless, skinless chicken breasts handy for quick, brightly flavored dinners you can have on the table in a flash.
- Season the chicken with salt and pepper. Heat a skillet over medium-high heat, then add the olive oil and butter. Cook the chopped onion and garlic until transluscent, about 4 minutes. Move the vegetables to the sides of the pan to make room for the chicken.
- Place the breasts in the pan and let them cook undisturbed until they begin to brown on the edges, about 2 minutes. Turn once and continue to cook until the chicken is done, about 2 more minutes.
- Stir together the mustard and vinegar in a small bowl.
- Spoon ½ teaspoon of the mixture into a mixing bowl and set aside. Pour the rest over the chicken and onion mixture in the pan. Cook and stir 1 more minute.
- While the chicken is cooking, whisk the extra-virgin olive oil into the mustard mixture in the mixing bowl.
- Toss the salad greens in this vinaigrette, then divide between two plates. Top with cooked chicken and finish with dried cranberries. Serve at once.