Chicken with Lemon and Wine over Arugula


Chicken with Lemon and Wine over Arugula

Total Time: 20 Mins


  • 1/4 cup fresh parsley, chopped 
  • 1/4 cup white wine 
  • 3 strips lemon zest (each about 1 by 3 inches), thinly sliced crosswise, plus 1 1/2 tablespoons lemon juice 
  • 1/2 tablespoon butter 
  • 4 boneless, skinless chicken breast halves, (6 to 8 ounces each) 
  • Coarse salt and ground pepper 
  • 3 tablespoons olive oil 
  • 3 bunches arugula (about 3/4 pound total), stems removed 
  • 8 to 12 radishes, trimmed, cut into wedges


  1. In a 3-quart microwave-safe dish with a lid, combine parsley, wine, zest, and butter. Season chicken breasts with salt and pepper; add to parsley mixture, and toss. Cover and microwave on high for 8 to 10 minutes, until chicken is opaque throughout, turning over once halfway through. Lift chicken from dish; thinly slice lengthwise. Discard pan juices.
  2. In a large bowl, whisk together lemon juice and oil; season with salt and pepper. Add arugula and radishes, and toss to combine. Divide salad among four plates; top with chicken. Serve immediately.