INGREDIENTS

INSTRUCTIONS

FOR THE SALAD
Remove the tips and the first two joints of the wing bone, leaving the bone
attached to the breast. Pound the breast 1/2-inch thick between two pieces
of plastic wrap, being careful not to separate the meat from the bone, pat
it dry, and season with salt and pepper. Dredge the chicken breasts in the
flour, shaking off the excess, dip them in the egg, letting the excess drip
off, and coat them with the bread crumbs. In a large heavy skillet cook the
garlic in oil and the butter over moderately high heat, stirring until its
golden and discard it. Saute the chicken breasts in the fat, turning them
once, for 4 minutes, or until they are golden brown, and transfer them to
paper towels to drain.
Make the salad: In a small bowl whisk together the vinegar, mustard, thyme,
salt and pepper to taste, add the oil in a slow, even stream, whisking
until all the dressing is emulsified. In a bowl toss the arugula, tomatoes
and carrots with some dressing.
Arrange each chicken breast on a plate, divide the salad between the
plates, and garnish each with a lemon wedge.
Yield: 2 servings
Recipe by: Cooking Live Show #CL8877 Posted to MC-Recipe Digest V1 #609 by
"Angele and Jon Freeman" <jfreeman@netusa1.net> on May 12, 1997

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