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Gallery Chicken Scaloppine with Arugula, Lemon, and Parmesan Credit: Lisa Hubbard Recipe Summary Servings: 4

Ingredients Ingredient Checklist 4 boneless, skinless chicken breast halves (about 6 ounces each) 1/2 teaspoon coarse salt Freshly ground pepper Olive-oil, cooking spray 4 teaspoons fresh lemon juice 2 tablespoons extra-virgin olive oil 8 ounces arugula (about 1 bunch) 1 ounce Parmesan cheese, such as Parmigiano-Reggiano 4 lemon wedges

Gallery Chicken Scaloppine with Arugula, Lemon, and Parmesan Credit: Lisa Hubbard

Recipe Summary Servings: 4

Chicken Scaloppine with Arugula, Lemon, and Parmesan      Credit: Lisa Hubbard

Chicken Scaloppine with Arugula, Lemon, and Parmesan

Credit: Lisa Hubbard

Chicken Scaloppine with Arugula, Lemon, and Parmesan

Recipe Summary Servings: 4

Recipe Summary

Servings: 4

Servings: 4

4

Ingredients

Ingredients

  • 4 boneless, skinless chicken breast halves (about 6 ounces each) 1/2 teaspoon coarse salt Freshly ground pepper Olive-oil, cooking spray 4 teaspoons fresh lemon juice 2 tablespoons extra-virgin olive oil 8 ounces arugula (about 1 bunch) 1 ounce Parmesan cheese, such as Parmigiano-Reggiano 4 lemon wedges

Directions

One at a time, place chicken breast halves on a cutting board between two sheets of plastic wrap. Pound with the flat side of a meat mallet or the bottom of a small, heavy skillet until 1/4 inch thick. Sprinkle each piece all over with 1/8 teaspoon salt; season with pepper.

Coat a 12-inch nonstick skillet with cooking spray, and heat over medium heat until hot but not smoking. Put 2 chicken breast halves, smooth sides down, in pan; they should lay flat without touching. Cook 4 minutes; turn, and cook until no longer pink in the center, 2 to 3 minutes more. Wipe skillet clean; repeat with remaining chicken.

Whisk together lemon juice and 4 teaspoons oil in a large bowl. Add arugula; toss to coat. Divide among four plates. Top with a chicken breast half, and drizzle each with 1/2 teaspoon oil. Shave cheese with a vegetable peeler, and divide shavings evenly among the plates. Serve with lemon wedges.

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All Reviews for Chicken Scaloppine with Arugula, Lemon, and Parmesan

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Chicken Scaloppine with Arugula, Lemon, and Parmesan

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest