Apr 17 2018
This is great when you cook for a crowd as you can easily assemble it all. I usually make 1 sauce that will serve as both my marinade for the chicken and dressing for the salad. I cook the chicken either on grill or in a pan and serve it on arugula salad with green beans in the summer and with mash potatoes in the winter.
Pound the chicken to make it thin (or ask your butcher to do it for you) and sprinkle with the salt and pepper.
Mix together the mustard, vinegar, shallot, garlic, olive oil, some salt and pepper. In a shallow bowl, pour half over the chicken, cover and let it rest for 15-20 minutes. Reserve the other half for the salad.
Toss some arugula salad and cherry tomatoes with the vinaigrette.
Grill the chicken for a couple minutes on each side and serve on a bed of salad.