Chicken Paillard Arugula Truffle Salad
Author: www.familyfoodierecipes.com
Prep time: 10 mins
Total time: 10 mins
Ingredients
  • 2-4 whole boneless chicken breasts
  • 2 tablespoons freshly squeezed lemon juice
  • 3 tablespoons truffle oil or olive oil if you can't find truffle oil
  • ½ pound of arugula
  • Additional tablespoons olive oil
  • salt and pepper to taste
  • parmigiano-reggiano cheese, shaved
  • sea salt and pepper to taste
Instructions
  1. I ask my butcher to do this for me but if you want to do this one your own, follow the instructions. My best tip is, make friends with your butcher!
  2. Slice each chicken breast lengthwise.
  3. Place each slice of chicken breast between two pieces of wax paper or plastic wrap and pound with the flat end of a meat mallet until very thin.
  4. Place the arugula in a large bowl. Add the lemon juice and 2 tablespoons of the truffle oil, season with salt and pepper and toss.
  5. Heat the remaining tablespoon of olive oil in a large skillet, preferably cast iron skillet grill, over medium-high heat.
  6. Season the chicken breasts generously with salt and pepper.
  7. Add chicken to the skillet and cook, turning once, until browned on both sides and just cooked through, about 2-3 minutes for each side.
  8. This method can also be done on a grill. I have tried both and they both work.
  9. Transfer the chicken to warm serving plates, and top each portion with some of the arugula salad.
  10. Sprinkle with parmigiano-reggiano cheese and serve
Recipe by Family Foodie at https://familyfoodierecipes.com/chicken-paillard-arugula-truffle-salad/