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, lemon juice, 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!!!!