- 4
Ingredients
- 6 tablespoons extra virgin olive oil (EVOO), divided
- Zest and juice of 1 lemon, divided
- 2 cloves garlic, grated or pasted
- 1 tablespoon thyme, chopped
- 4 small boneless, skinless chicken breasts
- Salt and pepper
- 2 tablespoons butter
- 2 tablespoons flour
- 1 1/2 cups chicken stock
- 1 tablespoon Dijon mustard
- 2 tablespoons fresh tarragon, coarsely chopped
- 1 teaspoon balsamic vinegar or white vinegar
- 6 cups arugula
- 1/2 cup frozen peas, thawed
- 2 radishes, thinly sliced
- 1 shallot, thinly sliced
- 1/2 cup shaved Parmigiano Reggiano cheese
Preparation
Step 1
Build this fresh and crisp meal with a mustard and fresh tarragon gravy and grilled chicken marinated in lemon and garlic; top with an arugula salad mixed with a lemon vinaigrette.
In a large, shallow dish, combine 4 tablespoons EVOO, half of the lemon juice, the lemon zest, garlic and thyme. Pre-heat a grill pan or griddle over medium-high heat.
Cut into the chicken breasts horizontally to butterfly, opening them up like a book. Firmly but gently pound them into very thin cutlets; season with salt and pepper. Add them to the lemon-garlic marinade and let stand for 5 minutes.
Meanwhile, in a medium size skillet, melt the butter over medium heat. Whisk in the flour and cook until thickened; whisk in the chicken stock and season with salt and pepper. Whisk in the mustard, then stir in the tarragon. Keep the sauce warm over low heat.
In a small bowl, whisk together the remaining lemon juice, the vinegar and the remaining 2 tablespoons of EVOO; season with salt and pepper. Add the arugula, peas, radishes and shallot, and toss gently with your hands to lightly coat. Top with cheese.
Balloon Whisk