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Thursday, August 28, 2014
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Published: Wednesday, 5/21/2014 - Updated: 3 months ago

Dinner Tonight: Cast-Iron Chicken with Arugula Salad

"The thin cast-iron chicken topped with arugula is not too heavy, yet satisfying," writes Regina Charboneau in the Mississippi Current Cookbook.

 

Cast-Iron Chicken with Arugula Salad

From Regina Charboneau's Mississippi Current Cookbook: A Culinary Journey Down America's Greatest River, published by Lyons Press.

 

Mustard-Lemon Vinaigrette:

finely grated zest and juice of 2 lemons

1 teaspoon minced fresh tarragon leaves, optional

1 medium shallot, roughly chopped

1 tablespoon apple cider vinegar

3 tablespoons Dijon mustard

1 tablespoon sugar

1 cup vegetable oil

Salad:

2 tablespoons olive oil

4 5-ounce boneless, skinless chicken breasts, pounded to 1/2" thickness

4 cups arugula

3 tablespoons Mustard-Lemon Vinaigrette

2 teaspoons capers, drained

 

Make the vinaigrette: Combine the lemon zest, tarragon, and juice, shallot, and vinegar in a blender. Blend until the shallot is pureed. Add the Dijon mustard and sugar and blend to combine.

Makes 1/2 cup. Refrigerate what isn't used.

Make the salad: Heat the oil in a large cast-iron skillet over medium-high heat. Add the chicken breasts and cook until brown and cooked through, 3 minutes on each side. Place one chicken breast on each of four plates.

Place the arugula in a bowl and toss with the vinaigrette. Divide the tossed greens among the chicken breasts and garnish each with 1/2 teaspoon capers before serving.

Serves 4.



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