Thursday, December 1, 2011

CHICKEN AND SALAD WOW!!!!!!!!!!!!! ENJOY DAN

                   CHICKEN PAILLARD WITH ARUGULA by CHEF DAN:
Serves 4

INGREDIENTS:

4 skinless, boneless chicken breasts halves
4 cups arugula, trimmed or 1 bag (5oz) salad greens
2 teaspoons grated lemon rind
4 fresh thyme springs.
1/4-cup fresh lemon juice
Olive oil for drizzling, plus 2 tablespoons, divided
1-Cup cherry tomatoes, halved
2 tablespoon all-purpose flour
2 tablespoons butter
1 cup white wine
2 tablespoon dry sherry
Coarse salt and freshly ground black pepper to taste

DIRECTIONS:
1.    Place each chicken breast half between 2 sheets of plastic wrap.
2.    Pound with a cast iron skillet or meat mallet, until 1/4-inch thick.
3.    Combine the thyme springs, lemon zest, and press all over the chicken.
4.    Season with salt and pepper.
5.    In a skillet over medium add olive oil and when sizzling.
6.    Add chicken to the skillet cook for 3-4 minutes on each side.
7.    Remove to a platter and tent with foil.
8.    Return pan to medium-heat and add butter, and when hot.
9.    Add flour and cook, stirring with a whisk for about 2 minutes.
10. Add halved tomatoes, white wine and sherry.
11. When broth thickens, remove from pan and pour onto dinner plates.
12. In a bowl toss arugula or green salad with lemon juice and coarse salt.
13. Drizzle with olive oil and re-toss arugula or salad greens.
14. To serve, cover the bottom of the dinner plate with warm tomato sauce.
15. Top with a small pile of arugula or greens and 2 pieces of chicken.

            ENJOY DAN:                                              BON-APPETITE!!!!

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