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Ingredients
Ingredients
- 2 small chicken breasts , sliced in half lengthwise to make two thinner filets (or use 2 large chicken breasts, sliced thinly)
- ¼ cup all purpose or gluten free flour
- 2 tbsp extra virgin olive oil
- 2 cloves garlic , minced
- ¾ cup chicken or vegetable stock
- ⅓ cup dry white wine
- 1 tbsp lemon zest
- juice of one lemon
- 2 tbsp capers , drained
- ½ cup parsley , chopped
- ½ tsp black pepper
- ½ tsp salt
Salad
- 4 cups arugula
- ½ cup halved cherry tomatoes
- ¼ English cucumber , thinly sliced
- 2 tsp olive oil
- juice of one lemon
Ingredients
Ingredients
Salad
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Instructions
- Season the chicken with salt and pepper. Add the flour to a shallow dish, and lightly coat the chicken breasts, shaking off any excess. Discard any excess flour.
- Heat the olive oil in a medium skillet over medium-high heat. Add the chicken, cooking for 3 to 4 minutes per side, or until golden brown. Transfer the chicken to a plate, set aside.
- Add the garlic, cooking for 2 to 3 minutes, or until fragrant. Add the stock, wine, and lemon zest, and simmer until the liquid has reduced by half. Add the lemon juice and capers.
- Return the chicken breasts to the pan and coat with the sauce. Top with parsley.
- Make the salad: Combine the arugula, tomatoes, and cucumber in a bowl. Toss with olive oil and lemon juice. Season with salt and pepper.
- Serve the chicken with salad. Enjoy!