4 (6
ounce) chicken breasts
salt and
black pepper
¾ cup
bread crumbs (optional for Gluten Free)
3
tablespoons olive oil
¼ cup
sour cream
1
teaspoon Dijon mustard
1
tablespoon lemon juice
2 stalks
celery, sliced
1 Granny
Smith apple, cut into matchsticks
1
tablespoon chives, chopped
Directions:
Slice chicken breasts into two inch
pieces and season with salt and pepper then coat with bread crumbs. Heat 2 Tbsp
of oil in large skillet over medium-high
heat. Cook chicken until brown and cooked through adding more oil to the
skillet if necessary. Place chicken on a plate.
In a
large bowl, whisk together sour cream, mustard, and lemon juice. Stir in
chicken, celery, apple, and chives. 4-6 servings.
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