Recipes from the Grapevine Cottage

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Chicken with Wilted Lemon Arugula

We are always happy to find a different way to cook chicken which we seem to have every week. This is real easy and goes together very quickly. The lemon adds a pronounced zesty flavor.

Serves 2


1 teaspoon olive oil
1 teaspoon butter
2 chicken breasts (It helps to pound chicken breasts to even thickness but is not necessary)
seasoned flour
1 small shallot, finely chopped
1/4 cup white wine
1/4 cup chicken stock
1/4 cup whipping cream
1 lemon, zested
Juice of 1/2 lemon
Pinch of tarragon
2 cup roughly chopped arugula


Dredge chicken in seasoned flour shaking off excess. Heat a skillet big enough to easily fit the chicken to medium high heat. Add oil and butter to the skillet, swirl for 20 seconds and then add the chicken breasts. Cook until well browned, approximately 3 minutes. Flip chicken and cook for 3 more minutes. Transfer to a small dish and keep warm.

Add shallot into the skillet and stir for one minute or until soft. Add wine and turn the heat up. Stir with a wooden spoon until reduced by half. Add the stock and continue cooking until again reduced by half. Turn the heat down to medium and add cream, lemon juice and lemon zest and a pinch of tarragon. Simmer the sauce gently, allowing the cream to reduce until quite thick.

Add the arugula to the sauce. Turn up the heat and allow to wilt. Taste and season as necessary. Slice chicken and serve with arugula and sauce.

Note: Easy to double. You can use boneless or skin on breasts.

(Modified by Tom Landshof from "Daily Unadventures in Cooking" by Katerina)