lemon arugula chicken paillard.

Andrea and I are extremely passionate about France. We both fell in love with Paris when we visited, along with the food and wine. Last night, I decided to bring a few items and cook up a simple french dish in her kitchen. With a fresh baguette, gruyère and olives to start, I was extremely content on where the night was going. Andrea poured me a glass of red and the door of her fire escape was open, the temperature perfect. 

This was quick and simple and very lemony. Which I really love. It’s mostly a healthy dish minus the butter. But if it’s french, it has butter. Ça m’est éga.

 Bon appetit.  

Ingredients

• 3  tablespoons  fresh lemon juice
• 3 teaspoons  extra virgin olive oil
• 2 tablespoons butter
• 2 teaspoons flour
• 1  garlic clove, crushed
• a few sprigs of thyme
• 1 tablespoon parsley, chopped
• 1/2  teaspoon  sea salt, divided
• 1/2  teaspoon  freshly ground black pepper, divided
• 4  cups  baby arugula
• 1 tablespoon champagne vinegar
• 4  (6-ounce) skinless, boneless chicken breast halves
• 1  cup  grape or cherry tomatoes, halved (about 6 ounces)

Directions:

Whisk together lemon juice, oil and champagne vinegar in a large bowl. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Halve the cherry tomatoes. Add arugula; toss well.

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound each piece to 1/4-inch thickness using a meat mallet or small heavy skillet. Sprinkle both sides of chicken with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. 

Chop the parsley, thyme and garlic. Using your hands, rub the chicken and coat evenly with the herbs and seasonings. Wash hands with hot water and soap. Using tongs, transfer chicken in a single layer to hot skillet and cook chicken cutlets 3 or 4 minutes on each side. Cover cooked chicken loosely with foil to keep warm and repeat with remaining cutlets.

Return pan to heat and add butter. When the butter melts, add flour to the butter and cook, stirring with whisk, a minute or 2 to make a light roux. When broth thickens to just coat the back of a spoon, remove pan from heat and turn off burner.

To serve, cover the bottom of a dinner plate with warm sauce. Top with a small pile of salad greens and 2 chicken cutlets.

1 May 2010