Chicken Paillards With Corn Salad

• 1 tablespoon Dijon mustard
• 1/4 cup plus 1 tablespoon lemon juice
• 2 skinless and boneless chicken breasts, about 1 1/4 pounds, pounded thin
• 3 tablespoons extra-virgin olive oil
• 1/2 cup chopped onion
• 2 ears corn, kernels stripped
• 1 jalapeno chile, seeded and minced
• 1 medium-size yellow summer squash, diced
• Salt and ground black pepper
• 1 medium yellow tomato, diced
• 13 cup flour
• 2 tablespoons minced cilantro leaves

1. Mix mustard and 1/4 cup lemon juice in a shallow dish.
2. Cut each chicken breast in half, place in the mustard mixture, turn to coat both sides and set aside.
3. Heat 1 tablespoon oil in a large skillet, add onion and saute on low a few minutes, until softened.
4. Add corn, chile and squash and continue to cook until vegetables are tender, about 15 minutes.
5. Season with salt and pepper.
6. Remove from heat, fold in tomato, add 1 tablespoon lemon juice and set aside.
7. Remove chicken from marinade and dust with flour.
8. Heat remaining oil in a large cast-iron skillet or grill pan on medium-high heat and sear chicken, turning once, until lightly browned and just cooked through, about 5 minutes a side.
9. Arrange on a serving platter.
10. Add cooking oil to salad, fold in cilantro and spoon over and around chicken.

mustard, lemon juice, chicken breasts, extravirgin olive oil, onion, corn, jalapeno chile, summer, salt, yellow tomato, flour, cilantro

Taken from cooking.nytimes.com/recipes/1014996 (may not work)