Chicken Paillard Piccata with Arugula Salad Ingredients Chicken breast, pounded thin and breaded Capers Lemon juice Butter Shallots Garlic Arugula Apple Pecorino cheese Lemon Vinaigrette Cherry tomatoes MINOR’S® Classical Reductions™ Reduced Chicken Stock Chef Logan McCoy Build It In a sauté pan, pan fry chicken breasts until golden brown. Remove and season with salt and pepper. Add garlic and shallots and cook until translucent and fragrant. Add chicken reduction. Mount sauce with butter. Finish with lemon juice, capers, and parsley. In a bowl, mix arugula, apple, pecorino, lemon vinaigrette and tomatoes together. Season with salt. Serve salad with chicken paillard. Share this recipe: More Like This Poultry Wing It: Poultry Favorites For Every Palate Global Flavors The Sophisticated Appeal Of Peasant Food Industry Trends Flavor Knows No Limits Industry Trends Fine-dining Quality Meets Casual Ambiance
