Chicken Paillards with Wild Arugula Salad
Chicken Paillards with Wild Arugula Salad
Healthy, delicious and quick is often what I go for throughout the week, which is why this recipe is a constant in my home. Sometimes, treating proteins simply and allowing them to speak for themselves is a great approach when it comes to cooking as it allows more time around The Table Together.
Yield: 2 servings
Oven: N/A
Preparation time: 20 minutes
Cook Time: 5 minutes
Chicken:
4 tablespoons extra-virgin olive oil, divided
4 chicken cutlets, 1/4-inch thick
kosher salt, as desired
freshly ground black pepper, as desired
lemon, cut into quarters
Salad:
1/4 cup olive oil
1 tablespoon lemon juice
1 1/2 cups wild arugula
kosher salt, as desired
freshly ground black peppers, as desired
Method:
To Prepare the Chicken:
1. Heat a dry large skillet over medium – high heat until hot, approximately 1 minute. Meanwhile, generously oil chicken and season with salt and pepper.
2. Place chicken in preheated skillet and cook the first side until golden in color, approximately 3 minutes. Flip and cook the second side until cooked through and the internal temperature registers 165ºF.
3. Transfer chicken to a cutting board and gently tent with foil. Allow to rest for 5 minutes before serving.
4. Meanwhile, prepare the salad.
To Prepare the Salad:
5. In a small bowl, add olive oil and lemon juice. Whisk to combine and adjust seasoning to taste with salt and pepper. – see kitchen note.
6. Add arugula tossing until just combined. Once the chicken has rested, top each with a portion of salad and a wedge of lemon on the side.
Kitchen Note: For a little sweetness, add a teaspoon or two of honey to the vinaigrette.