Thursdays in The Kitchen: Crisp Chicken with Vegetables and Garden Salad

A healthy and irresistible assortment of fresh, crunchy flavors, this meal makes the most of late summer ingredients at their peak!


Chicken Breasts: 

2 chicken breasts, boneless, skinless

Salt and pepper

Flour, enough to coat the chicken breasts

Olive oil for frying

Butter for frying

Chives for garnish


Broccoli florets

Asparagus cut into bite size pieces


Spring mix

Chopped celery

Cherry tomatoes

Sliced carrots

Minced basil leaves

Toasted pine nuts

Olive oil

Red wine vinegar

Salt and pepper to taste


Put your spring mix or lettuce leaves into a larger bowl and set aside. Prepare your tomatoes, slicing them into a smaller bowl adding the basil leaves, celery, and carrots. Drizzle this mixture generously with olive oil, red wine vinegar, salt, and fresh ground black pepper. When you’re ready to serve the salad, you will then pour the tomato bowl over the greens, but don’t do it beforehand or the greens will get soggy.

Evenly pound the chicken breasts to about 1/2” thickness. Salt and pepper them, then coat them with flour and set aside. Heat a large, heavy pan with about 1/4” of olive oil and butter combined, over medium-high heat. Fry the chicken cutlets until golden on each side.

Set the chicken aside, or even while they are frying, cook the asparagus and broccoli in the microwave, covered, with just a few tablespoons of water to steam very lightly - you don’t want them overcooked. My broccoli took about 3 minutes and the asparagus only 2 minutes. I cook them separately, in glass bowls, broccoli first, asparagus next. Drain the hot water away before serving. You can top the veggies with some butter or cheese and a little salt for taste.

Place the hot vegetables on your plate, top with chicken and serve the salad either beside it or on a separate plate. Garnish the chicken with minced chives and enjoy!



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