This recipe brings together leafy herbs, the whisper of sweetness in fresh corn and summer squash, a ripe tomato, and a splash of lemon, creating a salad with farm-stand allure. It is served it with chicken paillards, and the meal would go great with a bottle of dry German riesling.
Ingredients
- 1 tablespoon Dijon mustard
- ¼ cup plus 1 tablespoon lemon juice
- 2 skinless and boneless chicken breasts, about 1 1/4 pounds, pounded thin
- 3 tablespoons extra-virgin olive oil
- ½ cup chopped onion
- 2 ears corn, kernels stripped
- 1 jalapeño chile, seeded and minced
- 1 medium-size yellow summer squash, diced
- Salt and ground black pepper
- 1 medium yellow tomato, diced
- ⅓ cup flour
- 2 tablespoons minced cilantro leaves
- Nutritional Information
Nutritional analysis per serving (4 servings)
898 calories; 45 grams fat; 11 grams saturated fat; 0 grams trans fat; 21 grams monounsaturated fat; 8 grams polyunsaturated fat; 35 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 82 grams protein; 235 milligrams cholesterol; 613 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
Preparation
- Mix mustard and 1/4 cup lemon juice in a shallow dish. Cut each chicken breast in half, place in the mustard mixture, turn to coat both sides and set aside.
- Heat 1 tablespoon oil in a large skillet, add onion and sauté on low a few minutes, until softened. Add corn, chile and squash and continue to cook until vegetables are tender, about 15 minutes. Season with salt and pepper. Remove from heat, fold in tomato, add 1 tablespoon lemon juice and set aside.
- Remove chicken from marinade and dust with flour. Heat remaining oil in a large cast-iron skillet or grill pan on medium-high heat and sear chicken, turning once, until lightly browned and just cooked through, about 5 minutes a side. Arrange on a serving platter. Add cooking oil to salad, fold in cilantro and spoon over and around chicken.
30 minutes
Dining and Cooking