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Chicken Paillard with Arugula Salad Recipe

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This recipe for Chicken Paillard with Arugula Salad, by , is from The Cianciolo Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Deb Cianciolo
Added: Friday, August 28, 2009

Category:
Category:

Ingredients:  
Ingredients:  
4 BONELESS SKINLESS CHICKEN BREASTS
CUP FLOUR
SALT AND PEPPER
2 TBS Butter
EVOO

Salad

2 bunches of Arugula, washed and dried
1 thinly sliced red onion
1 qt cherry tomatoes, halved
1/2 cup shaved Parmesan cheese

Dressing
1/2 c olive oil
1/3 c fresh lemon juice
1 T minced shallot
1 1/2 tsp Dijon mustard
1 T sugar

Directions:
Directions:
Using a mallet or heavy rolling pin, pound the chicken between two sheets of plastic wrap until they are about - inch thick. Season both sides of the chicken with salt and pepper and lightly coat with flour.
Melt butter with olive oil in heavy medium skillet. Cook chicken breasts until golden, about 2 minutes. Turn and continue cooking about 1 to 2 minutes longer, depending on the thickness of the chicken.
Remove from skillet and transfer to a plate.

Combine dressing ingredients in a jar. Shake vigorously to blend. Toss the ingredients for the salad together. Top each of the paillards with a mound of salad. Drizzle dressing over top.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
This is a really fresh and easy recipe. You can serve it over rice and put salsa on it for a variation.

 

 

 

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