Fresh herbs are the star of this dish, giving the chicken and salad an earthy fresh flavour, perfect for any night of the week.
|4||Maple Leaf Prime Naturally® Boneless Skinless Chicken Breasts|
|1/3 cup||(80 mL) Olive oil, divided|
|3 tbsp||(45 mL) Lemon juice, divided|
|3 tbsp||(45 mL) Dijon mustard, divided|
|4||Cloves of garlic, minced, divided|
|1/2 cup||(125 mL) Chopped fresh parsley|
|1/4 cup||(60 mL) Chopped fresh tarragon|
|1/4 cup||(60 mL) Chopped fresh chives|
|2 tbsp||(30 mL) Chopped fresh basil|
|6 cups||(1.5 L) Arugula|
|1 tbsp||(15 mL) Butter|
|1/2 cup||(125 mL) Chicken broth|
|1/2 cup||(125 mL) Pitted green olives|
|Salt and pepper|
SEASON chicken with salt and pepper and place in a re-sealable plastic bag.
WHISK together 1/4 cup (60 mL) olive oil, 1 tbsp (15 mL) lemon juice, 1 tbsp (15 mL) mustard and 2 cloves of minced garlic. Pour over chicken, seal bag and place in the refrigerator for at least 30 minutes.
MIX together parsley, tarragon, chives, and basil, divide herb mixture in half. Toss half of the herb mixture with the arugula, set aside.
HEAT remaining oil in a large skillet over medium heat. Add chicken and cook 10-15 minutes or until chicken has reached an internal temperature of 165°F (74°C). Remove from pan, slice and keep warm.
ADD butter to pan, stir in the remaining garlic and cook for 1 minute. Add remaining lemon juice and mustard. Whisk in chicken stock, the remaining herbs and olives and simmer for 1 minute. Season with salt and pepper.
DIVIDE salad among serving plates, top with slices of chicken and drizzle with herb sauce.
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