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Categories:Viewed: 49 - Published at: 2 years ago
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
Method
- 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