I had no true plan when I made dinner tonight. I knew that I wanted to do something with the chicken breasts I had, so I started with them flattened and dredged but beyond that I had no idea what I was going to do. I began with the chicken and then went from there. I had some lemons and thought lemon squeezed onto the chicken at the table would be nice, but then I decided to make a little sauce with some lemon juice and wine. So here is what I did.
Place chicken breasts between pieces saran wrap and pound chicken breast with a rolling pin until flattened to about 1/2 inch.
Sprinkle the chicken breasts with salt and pepper. Dredge the chicken in an egg that has been beaten and then dredge in bread crumbs.
Cook breasts in a hot skillet with butter and olive oil until lightly browned and done. Pour about 1/2 cup of white wine into the pan (I used a chardonnay) and juice from 1 lemon. Stir until you have loosened the bits on the bottom of the pan and cook until the mixture has reduced some. Serve over the cooked chicken. Add a couple of lemon wedges for a touch more lemon.
I also made a couscous with frozen peas as a side dish. I took about a half bag of frozen peas and added that to 1-1/4 cups of water. Boil water and then add 1 cup of couscous, stir, cover, remove from burner and let sit for about 10-15 minutes. Fluff with fork.
Also made a side salad to go with the meal. A mix of greens, tomato and a little blue cheese. The dressing was just a sprinkling of balsamic vinegar and olive oil.