Rachael Ray

By Heritage330

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

Details

Servings 4
Adapted from rachaelray.com

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