Cicken Paillards with arugula

By duckieq

Ingredients

• 6 t evoo
• 1 lemon zested and juiced
• 2 cloves garlic grated
• 1 t fresh thyme
• 4 skinless, boneless chicken breasts
• salt and pepper
• 2 t butter
• 2 t flour
• 1 1/2 c chicken stock
• 1 t dijon
• 2 t tarragon
• 1 t white balsamic vinegar
• 6 c arugula
• 2 radishes thinly sliced
• 1 shallot thinly sliced
• 1/2 c parmigiano-reggiano shaved

Preparation

Step 1

1) in shallow dish combine 4t evoo, half the lemon juice, zest, garlic and thyme. preheat grill pan to md

2) butterfly breasts and pound into thin cutlets. season with salt and pepper. add to lemon garlic mix and let sit 5 minutes

3) meanwhile in skillet melt butter over md heat.whisk in flour til thickened; whisk in chicken stock and season with salt and pepper. whisk in mustard, stir in tarragon. keep sauce warm over low heat.

4) grill chicken turning once; about 4-6 minutes.

5) in small bowl whisk remaining lemon juice, vinegar and 2t of evoo; season with salt and pepper. add arugula, radishes and shallots and toss gently with hands to lightly coat. top with cheese.

6) ladle sauce onto plate, place chicken on sauce and top with salad