Lemon Chicken Dijon with Tabbouleh Salad

Make the Tabbouleh Salad ahead of time so the flavors have time to blend. Cooking the chicken takes about 15 minutes.

Ingredients for Tabbouleh Salad:

• ½ cup of fine wheat bulgur (sometimes sold under the name tabbouleh)
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• ¼ cup chopped cilantro
• 1 small can chopped black olives
• 1 small tomato, chopped
• ½ cucumber, chopped
• ¼ cup red onion, chopped

Ingredients for Lemon Dijon Chicken:

• 4 boneless, skinless chicken breasts
• Salt and pepper
• ¼ cup lemon juice
• 4 tablespoons Dijon style mustard
• Cooking spray
• ½ cup of chicken broth
• ½ cup white wine
• 2 tablespoons mustard
• 2 tablespoons lemon juice
• 2 tablespoons cornstarch
• 2 tablespoons fresh parsley, chopped or 1 tablespoon dried parsley

How to make the Tabbouleh Salad:
Pour 1 cup of boiling water over the bulgur and cover. Let it stand to absorb the liquid for 15 minutes.
Squeeze the excess moisture out of the bulgur and place in a bowl.
Mix with the olive oil, lemon juice, cilantro, black olives, tomato, cucumber, and onion.
Let sit in the refrigerator for 1 or more hours.

How to make the Lemon Chicken Dijon:
Pound the chicken breasts between two sheets of was paper until ¼ inch thin.
Salt and pepper the chicken to taste.
Mix the lemon juice and mustard in a bowl.
Place the chicken in the lemon juice and mustard to coat.
Heat a skillet with the cooking spray.
Cook the breasts for three minutes on both sides.
Remove the chicken from the pan and keep warm.
Mix the broth, wine, mustard, lemon juice, cornstarch, and parsley and heat in the skillet until thickened.
Pour the lemon gravy over the chicken.

Photo/Illustir on Flickr

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