LAST CALL, POLLO AL LIMÓN Y MOSTAZA (DESPITE PHOTO)

Last entry from the paísito!
This whole month has been an experiment in simple home cooking in reduced and temporary circumstances: a kitchen the size of a closet (the photo below shows everything but the refrigerator); a range so flimsy that it slid around every time you turned a dial; an oven with no temperature markings; thin dime-store pans (exception:  I brought one good 12" sauté pan); limited spices - paprika, red pepper flakes, thyme, salt & pepper; some basic staples (i.e. sugar, flour, cornmeal, mustard, olive oil.) But great access to fresh real food.  It's possible!

So what was still left in the fridge:  the broth from yesterday's chicken, a bunch of broccoli, 2 lemons, some white wine, an egg, some parsley and butter.  I went to my local butcher shop, above (there is one every few blocks; this one was called "Super Carnes" but they also have chicken) and got a whole boneless chicken breast.  That's all that was needed.

Pollo al limón y mostaza (for 2)

• 1 lb. boneless chicken breasts, trimmed and sliced on the diagonal into slices about 1/2" thick (you could also use chicken tenderloins , or pre-sliced chicken scallopine for this - also can be pounded with a mallet - really any way you want to get fairly thin slices and medium sized pieces.)
• 1 egg, beaten with 1 tsp. water, in a wide soup bowl
• 1/4 cp. combined flour and fine cornmeal seasoned with salt and pepper, spread in a plate
• 2 TB olive oil
• 4 TB butter
• 1/4 cp. white wine
• 1/2 cp. chicken broth or bouillon (if you use this, use only 1/2 cube)
• juice and rind of 1 lemon (cut up another lemon for garnish and added zing if you like)
• 1 TB mustard (optional - if you like mustard)
• chopped fresh parsley (optional)
• (recommended side dish:  some broccoli, cook over a steamer while you make this)

Place the bowl with the beaten egg and the plate with the flour/cornmeal next to the stove.  Place some paper towels on the counter, and heat the oven to warm with a serving plate in it.  Heat 2 TB olive oil and 2 TB butter in a nonstick or cast iron pan. When it's moderately hot, dip each piece of chicken, first on both sides in the flour mixture, and then both sides in the egg wash, and place it in the pan, where it will start to sizzle.  Do this until there is no more room, with at least 1/2" of space between pieces - depending on the size of the pan you may need more than one batch. Turn over each piece when one side is a rich golden brown, then take out when the other side has a matching color - should take about 4 minutes per side.  Drain for a few minutes on the paper towels, then put on the plate in the oven to keep warm.  

When they're all done, wipe the pan with the same paper towels (re-use!) and melt another TB of butter in it.  Add the white wine, bring to a boil, and reduce by half.  Add the chicken broth, lemon juice and rind, and mustard and whisk to blend - boil and reduce about 3 minutes more until it starts to thicken, taste to see if it needs salt and pepper.  Swirl in the remaining TB of butter.  This should be enough sauce to pour over the chicken pieces that have been warming in the oven, with some left over to season the steamed broccoli if you decided to do that too.  Sprinkle with parsley - mainly for looks.