Ingredients

thin chicken breasts, flattened

baby arugula

1C white wine

3 TBSP olive oil

1 1/2 TBSP white wine vinegar

1/2 lemon per serving

coarse salt

pepper

Preparation

  1. boil 1C wine down to 3 TBSP
  2. whisk in olive oil and white wine vinegar; set aside
  3. pound and fry paillards
  4. chop arugula
  5. top cooked paillards with generous arugula, add salt and pepper, squeeze 1/2 lemon per serving, add wine dressing