"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.
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
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.
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