Ingredients
The following ingredients have 4 Servings
- 4 boneless
- skinless chicken breasts
- butterflied and pounded very thin into large cutlets
- Salt and pepper
- 1 1/2 cups all-purpose flour
- 4 eggs
- beaten
- About 3 tablespoons olive oil
- to sauté chicken
- 1/2 cup Sancerre or Pinot Grigio
- 1 1/2 cups chicken stock
- 2 tablespoons butter
- Juice of 2 lemons
- divided
- A handful flat-leaf parsley
- finely chopped
- 1 teaspoon cornstarch or potato starch
- 4 cups arugula
- EVOO- Extra Virgin Olive Oil
- for drizzling
- Flaky sea salt
- Shaved Parmigiano-Reggiano
Instruction
- Preheat the oven to 300°F
- Season the chicken with salt and pepper
- Set up two shallow dishes: one with flour, salt and pepper, and the second with the beaten eggs
- Heat a large skillet over medium to medium-high heat with olive oil, 3 turns of the pan
- Set a rack on a baking sheet and place it near the stove
- Coat chicken 2 pieces at a time first in the flour then the egg and place them gently into the pan
- Sauté to golden, about 2 minutes on each side, then remove to the baking sheet
- Repeat with the remaining chicken then place in the oven to finish cooking through, about 5-10 minutes
- In a medium saucepan over low to medium-low heat, heat wine and stock then melt in butter
- Once butter melts, whisk in juice of 1 1/2 lemons and the parsley
- In a small bowl, make a slurry out of a spoonful of warm sauce and the corn or potato starch
- Add slurry back into the sauce and cook to thicken a bit, about 2 minutes
- Dress the arugula with remaining juice of 1/2 lemon, a couple drizzle of EVOO, sea salt, add a little shaved parm
- Serve chicken napped with sauce and topped with salad
- MORE: Pizzette-Style Chicken Paillard Chicken Paillard with Greens, Mozzarella and Crispy Prosciutto Croque Madame-Style Chicken Paillard
