CHICKEN PAILLARD WITH ARUGULA SALAD
Steps:
- 1. In a large shllow dish, combine 4 tbsp EVOO, half the lemon juice, the lemon zest, garlic and thyme 2. Butterfly the breasts and pound thin... season with salt and pepper. Add them to lemon garlic marinade and let sit 5 minutes. 3. In medium skillet, melt the butter over medium hear, whisk in the flour and let thicken; whisk in chicken stock and season with salt and pepper, then whisk in mustard and tarragon and keep sauce warm over low heat. 4. Grill chicken turning once, 4-6 minutes. 5 In a small bowl, whisk remaining lemon juice and vinegar and remaining 2 TBSP of EVOO. Season with salt and pepper. Add arugula, peas, radishes, and toss lightly to coat/ Top with cheese. 6. To serve, ladle sauce onto plates, top with chicken and then pile salad over chicken.
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Milton Otieno
[email protected]This dish was a bit too spicy for my taste. I think I'll reduce the amount of chili flakes in the marinade next time.
M inam Qurechi
[email protected]I'm allergic to nuts, so I omitted the pine nuts from the arugula salad. It was still very good, but I think I'll try it with pine nuts next time to see how it compares.
Intezar Khan
[email protected]I'm on a low-carb diet, so I skipped the arugula salad. The chicken was still very good on its own.
Mike Halliwell
[email protected]I'm a vegetarian, so I substituted tofu for the chicken. It was still very good, but I think I'll try it with chicken next time to see how it compares.
kenjiro Esparza
[email protected]This dish was a bit time-consuming to make, but it was worth it. The chicken was very flavorful and the salad was delicious. I'll definitely be making this again for special occasions.
Samy Henderson
[email protected]The chicken was a bit bland for my taste. I think I'll add some more herbs and spices to the marinade next time.
Mehboob Bhatti
[email protected]This was my first time making chicken paillard and it turned out great! The chicken was cooked perfectly and the arugula salad was a nice complement. I'll definitely be making this again.
Miles Wastaken
[email protected]I'm not a fan of arugula, so I used spinach in the salad instead. It was still very good, but I think I'll try it with arugula next time to see how it compares.
Lee Te tau
[email protected]This dish was a bit too salty for my taste. I think I'll reduce the amount of salt in the marinade next time.
Xolani Xhakaza
[email protected]I substituted goat cheese for the Parmesan cheese in the arugula salad and it was delicious! The goat cheese added a tangy flavor that really complemented the sweetness of the tomatoes.
Warren Ochieng
[email protected]I've made this chicken paillard with arugula salad several times now and it's always a hit. It's one of my go-to recipes when I'm looking for something light and refreshing for dinner.
Starlynn Reeber
[email protected]This is a great recipe for a quick and easy weeknight meal. The chicken was cooked in no time and the salad was easy to throw together. The flavors were all very well balanced and I loved the addition of the lemon dressing.
Mohsin Gondal
[email protected]I followed the recipe exactly and the chicken came out a little dry. Not sure what I did wrong, but I'll try it again with some adjustments.
Sandra Makpa
[email protected]I'm not a huge fan of chicken, but this dish changed my mind. The chicken was cooked perfectly and was so juicy and flavorful. The arugula salad was also a great addition, adding a nice freshness to the dish.
Zena Khan
[email protected]This chicken paillard with arugula salad was an absolute delight! The chicken was incredibly tender and flavorful, while the salad was a refreshing and zesty complement. I especially loved the combination of arugula, cherry tomatoes, and Parmesan che