Chicken Paillard

Ingredients

• 4 skinless , 6 ounce
• 0.33 cups dry white wine , Optional
• 1 lemon , juiced
• 1 small shallot , chopped
• 2 teaspoons extra-virgin olive oil
• 1 clove garlic , crushed

Instructions

1. 1

   Marinate the chicken: Pound chicken breasts on a work surface using a meat tenderizer or heavy pan to a thickness of 1/4 inch. Whisk wine, lemon juice, shallot, olive oil, and garlic together in a shallow bowl. Add chicken breasts to the bowl and marinate for 15 minutes.

2. 2

   Meanwhile, make the salad: Whisk lemon juice, vinegar, olive oil, lemon zest, and 1/4 teaspoon each salt and pepper together in a large bowl. Add arugula and tomatoes; toss to combine.

3. 3

   Cook the chicken: Preheat an outdoor grill for high heat and lightly oil the grate, or heat a skillet over high heat.

4. 4

   Remove chicken from marinade; discard remaining marinade. Season chicken with remaining 1/4 teaspoon each salt and pepper.

5. 5

   Cook chicken on the preheated grill until golden brown and just cooked through, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Plate chicken with arugula salad on top.