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Arugula salad and dijon chicken

May 29, 2013

I planned out our menu for the week and was giving the lineup for the week when something strange happened. I told Mike I was planning to make a repeat of the arugula salad he had made for me a couple weeks ago and he jumped for joy. Ok, not really jumped but gave me a very enthusiastic YES and a fist pump. Not a normal reaction for my meat and potato loving husband. 

I also made some dijon chicken from Rachael Ray to go along with our salads and got some really good sourdough to soak up the yummy sauce. 

Salad

6 cups of arugula

1/3 cup dried cherries (I found an inexpensive option at Trader Joe’s)

1/4 cup toasted pecans

Goat cheese crumbled – add as much as you like here

Dressing

3 tbsp balsamic vinegar

1/2 cup olive oil

1 garlic clove

S&P

Mix together salad ingredients. Whisk together dressing ingredients. Top salad with dressing right before serving. 

Chicken (Adapted from Rachael Ray)

4 chicken breasts, pounded thinImage

Extra-virgin olive oil, for drizzling, plus 2 tablespoons

4 sprigs fresh thyme, chopped (should equal about 2 tbsp)

4 garlic cloves

1 lemon zested and juiced

S&P

2 tbsp butter

2 tbsp all-purpose flour

2 cups chicken stock

1 tbsp dijon mustard

Marinate the chicken in a shallow baking dish with olive oil, chopped thyme, lemon zest, lemon juice, chopped garlic and s&p. Marinate for about 10 minutes. Cook chicken in a hot skillet and for 3 or 4 minutes on each side. Cover cooked chicken loosely with foil to keep warm.

Use the same pan to make the sauce. Melt butter and whisk in flour for 1-2 minutes. Whisk in chicken broth, dijon mustard and a splash of lemon juice. Continue whisking until sauce thickens, season with s&p. Serve over the top of the chicken breasts. 

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One Comment
  1. We’ve got company coming over to our place tomorrow for dinner, and I’m trying to decide what to feed a pregnant woman and her husband, who runs a burger joint. I think this may be our meal!! You had me at fist-pump-inducing salad 🙂

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