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 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 Plant Forward EPISODE 2: Make it with MINOR’S®: Classical Reductions™ Reduced Vegetable Stock Global Flavors The Sophisticated Appeal Of Peasant Food Chef Britton’s Take: Is Tarragon the Forgotten Herb? Flavor By The Bowlful
