Chicken Paillard With Arugula Salad - cooking recipe

Ingredients

6 Tbsp EVOO
1 Lemon zested and juiced
2 cloves garlic minced
1 Tbsp chopped fresh thyme
4 Skinless boneless chicken breasts
salt & pepper
2 Tbsp butter
2 Tbsp flour
1 1/2 cups chicken stock
1 Tbsp dijon mustard
2Tbsp chopped tarragon
1 tsp white wine vinegar
6 cups arugula
1/2 cup frozen peas thawed
2 radishes sliced thinly
1/2 cup shaved parm/regg cheese

Preparation

1. In a large shllow dish, combine 4 tbsp EVOO, half the lemon juice, the lemon zest, garlic and thyme

2. Butterfly the breasts and pound thin... season with salt and pepper. Add them to lemon garlic marinade and let sit 5 minutes.

3. In medium skillet, melt the butter over medium hear, whisk in the flour and let thicken; whisk in chicken stock and season with salt and pepper, then whisk in mustard and tarragon and keep sauce warm over low heat.

4. Grill chicken turning once, 4-6 minutes.

5 In a small bowl, whisk remaining lemon juice and vinegar and remaining 2 TBSP of EVOO. Season with salt and pepper. Add arugula, peas, radishes, and toss lightly to coat/ Top with cheese.

6. To serve, ladle sauce onto plates, top with chicken and then pile salad over chicken.