- 4 boneless, skinless chicken breasts, butterflied and pounded very thin into large cutlets
- Salt and pepper
- 1 1/2 cups all-purpose flour
- 4 eggs, beaten
- About 3 tablespoons olive oil, to sauté chicken
- 1/2 cup Sancerre or Pinot Grigio
- 1 1/2 cups chicken stock
- 2 tablespoons butter
- Juice of 2 lemons, divided
- A handful flat-leaf parsley, finely chopped
- 1 teaspoon cornstarch or potato starch
- 4 cups arugula
- EVOO- Extra Virgin Olive Oil, for drizzling
- Flaky sea salt
- Shaved Parmigiano-Reggiano
Preheat the oven to 300°F.
Season the chicken with salt and pepper. Set up two shallow dishes: one with flour, salt and pepper, and the second with the beaten eggs.
Heat a large skillet over medium to medium-high heat with olive oil, 3 turns of the pan. Set a rack on a baking sheet and place it near the stove. Coat chicken 2 pieces at a time first in the flour then the egg and place them gently into the pan. Sauté to golden, about 2 minutes on each side, then remove to the baking sheet. Repeat with the remaining chicken then place in the oven to finish cooking through, about 5-10 minutes.
In a medium saucepan over low to medium-low heat, heat wine and stock then melt in butter. Once butter melts, whisk in juice of 1 1/2 lemons and the parsley. In a small bowl, make a slurry out of a spoonful of warm sauce and the corn or potato starch. Add slurry back into the sauce and cook to thicken a bit, about 2 minutes.
Dress the arugula with remaining juice of 1/2 lemon, a couple drizzle of EVOO, sea salt, add a little shaved parm.
Serve chicken napped with sauce and topped with salad.
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