This is the dish that Rachael prepared on her PREMIERE episode.2 chicken breasts2 tablespoons balsamic vinegar2 tablespoons extra-virgin olive oil (EVOO)Salt and freshly ground black pepper3 bunches arugula, thoroughly washedJuice of 1/2 lemonParmigiano Reggiano shavings2 tablespoons butter1 tablespoons all-purpose flour1-1/2 cups chicken stock1/3 cup heavy cream or half-and-half1/4 cup homemade or store-bought pestoHeat a large skillet over high heat with a little drizzle of EVOO. Place chicken breasts between two pieces of plastic wrap. Using the bottom of a heavy pot or small saute pan, give each chicken breast a good smack to make them even thinner. Peel back the top layer of plastic wrap and drizzle the balsamic vinegar over top and season with a little salt and pepper.Transfer the chicken to the hot sauté pan, seasoned-side down, and cook on each side for about 2 minutes.While the chicken is cooking, combine the arugula, with the juice of half a lemon, a drizzle of EVOO and a little bit of salt in a bowl. Remove chicken from the skillet and reserve on a plate while you make the sauce.To the saute pan add butter and melt. Add flour and cook for about a minute or so. Whisk in chicken stock and cream and bring up to a simmer to thicken. Remove from heat and add the pesto to the skillet. Stir to combine. Pour pesto gravy over the chicken and then top with the arugula. With a peeler shave some Parmigiano over the greens, season with a little salt and pepper and toss to coat.Yields 4 servings
KIROTV.com has teamed with Coupons.com to save you money. Sign up to print coupons you can use at your favorite local stores, and enter to win a year's worth of FREE groceries.
Find out how!!
Email This Story
Print This Story
This is the dish that Rachael prepared on her PREMIERE episode.2 chicken breasts2 tablespoons balsamic vinegar2 tablespoons extra-virgin olive oil (EVOO)Salt and freshly ground black pepper3 bunches arugula, thoroughly washedJuice of 1/2 lemonParmigiano Reggiano shavings2 tablespoons butter1 tablespoons all-purpose flour1-1/2 cups chicken stock1/3 cup heavy cream or half-and-half1/4 cup homemade or store-bought pestoHeat a large skillet over high heat with a little drizzle of EVOO. Place chicken breasts between two pieces of plastic wrap. Using the bottom of a heavy pot or small saute pan, give each chicken breast a good smack to make them even thinner. Peel back the top layer of plastic wrap and drizzle the balsamic vinegar over top and season with a little salt and pepper.Transfer the chicken to the hot sauté pan, seasoned-side down, and cook on each side for about 2 minutes.While the chicken is cooking, combine the arugula, with the juice of half a lemon, a drizzle of EVOO and a little bit of salt in a bowl. Remove chicken from the skillet and reserve on a plate while you make the sauce.To the saute pan add butter and melt. Add flour and cook for about a minute or so. Whisk in chicken stock and cream and bring up to a simmer to thicken. Remove from heat and add the pesto to the skillet. Stir to combine. Pour pesto gravy over the chicken and then top with the arugula. With a peeler shave some Parmigiano over the greens, season with a little salt and pepper and toss to coat.Yields 4 servings
