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Chicken Paillard
Ingredients
  • 4 (6 ounce) skinless, boneless chicken breast halves
  • subheading: Marinade:
  • ⅓ cup dry white wine (optional)
  • 1 lemon, juiced
  • 1 small shallot, chopped
  • 2 teaspoons extra-virgin olive oil
  • 1 clove garlic, crushed
  • subheading: Salad:
  • 1 lemon, juiced
  • 1 tablespoon red wine vinegar
  • 1 tablespoon extra-virgin olive oil
  • 2 teaspoons lemon zest
  • ½ teaspoon freshly ground black pepper, divided
  • ½ teaspoon salt, divided
  • 4 cups trimmed arugula
  • 8 ounces cherry tomatoes, halved
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