Sautéed Parmesan Crusted Chicken Breast with Arugula Tomato Salad
The Wine Experience Wine Recommendation:  Brunello or Chianti Classico

Serves 4 

                    
This makes a light lunch or dinner entrée perfect for Spring and Summer when meals should be light, delicious and fast!  You can also serve this with a marinara sauce and side of pasta for a hot alternative.

Ingredients:
4 chicken breasts, pounded thin
1/4 cup grated parmesan cheese
2 tbs flour
1 bag of baby arugula or spinach
2 roma tomatoes, diced
1 tbs fresh squeezed lemon juice
2 tbs of olive oil
Shavings of parmesan cheese for salad garnish
Salt and Pepper

Sauté Procedure:

• Place the chicken breast in between two sheets of plastic wrap.  Pound the breasts gently from in enter and working out the edges with a meat mallet or heavy skillet.  The chicken can be pounded in advance and stored in the refrigerator until ready to use.
• Combine the tomatoes and arugula in a bowl and set aside.  Whisk the lemon juice and olive oil in a bowl and set aside.
• Combine the flour and cheese together in a pie plate or large plate and season with salt and pepper.  Taste the mixture and add more seasoning to taste.
• Heat a 10-inch or larger skillet over high heat for 3 to 4 minutes.  While the pan heats, lightly coat   Add a small amount of olive oil, enough to lightly coat the bottom of the pan, and heat until it just begins to smoke.
• Lay the chicken breast down away from you into the pan.  This ensures that no hot oil will splash on you as you add the meat to the pan.  Cook until golden brown, about 4 to 5 minutes and the flip to the other side.  The second side will cook quicker than the first, about 2 minutes.  When done, remove the chicken from the pan and place it presentation side up (the side you browned first) in the center of a plate.
• Toss the arugula and tomatoes with the dressing.  Season with salt and pepper.

To Serve:
Top each piece of chicken with some of the salad and garnish with shavings or more grated parmesan cheese.