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The
Wine Experience
Recipe
of the Week!
Sautéed
Parmesan Crusted Chicken Breast with Arugula Tomato Salad
The Wine Experience Wine Recommendation: Gewurztraminer
Serves
4
This makes a light lunch or dinner entrée perfect for Spring and
Summer when meals should be light, delicious and fast! You
can also serve this a marinara sauce and side of pasta for a hot
alternative. 
Ingredients:
4 chicken breasts, pounded thin
1/4 cup grated parmesan cheese
2 tbs flour
1 bag of baby arugula or spinach
2 roma tomatoes, diced
1 tbs fresh squeezed lemon juice
2 tbs of olive oil
Shavings of parmesan cheese for salad garnish
Salt and Pepper
Sauté
Procedure:
•
Place the chicken breast in
between two sheets of plastic wrap. Pound the breasts gently
from in enter and working out the edges with a meat mallet or heavy
skillet. The chicken can be pounded in advance and stored
in the refrigerator until ready to use.
• Combine
the tomatoes and arugula in a bowl and set aside. W
hisk the lemon juice
and olive oil in a bowl and set aside.
• Combine
the flour and cheese together in a pie plate or large plate and
season with salt and pepper. Taste the mixture and add more
seasoning to taste.
• Heat
a 10-inch or larger skillet over high heat for 3 to 4 minutes.
W hile
the pan heats, lightly coat Add a small amount of olive oil,
enough to lightly coat the bottom of the pan, and heat until it
just begins to smoke.
• Lay
the chicken breast down away from you into the pan. This ensures
that no hot oil will splash on you as you add the meat to the pan.
Cook until golden brown, about 4 to 5 minutes and the flip
to the other side. The second side will cook quicker than
the first, about 2 minutes. W hen done, remove the chicken
from the pan and place it presentation side up (the side you browned
first) in the center of a plate.
• Toss
the arugula and tomatoes with the dressing. Season with salt
and pepper.
To
Serve:
Top each piece of chicken with some of the salad and garnish with
shavings or more grated parmesan cheese.
(See top photo)
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