Ingredients (with some variation)
- 1/4 lemon juice (two small lemons)
- 1 tablespoon Dijon mustard
- 1/4 teaspoon Kosher salt
- 1/8 teaspoon black pepper
- 3/4 vegetable oil
Mix lemon juice, mustard, salt, and pepper together. Pour into a jar. Pour vegetable oil (or olive oil if you have it, I don’t) and shake in the jar. I put half a pound of boneless, skinless organic chicken breast tenders in this to marinate overnight.
Tonight I cooked the chicken breast tenders in a skillet on medium high heat. Before putting them on the stove top I poured out a good portion of the oil. While they were cooking, I added pepper, dill, and parsley. It turned out a little salty and greasy. The chicken would go nicely with some pasta (linguine, paparadelle, spaghetti) or rice. I wasn’t that hungry tonight so I skipped on the carbohydrates and just ate the chicken.