Skinny Piccata

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Working from Donna Hay’s The Instant Cook again, I tried the Lemon Parsley Chicken since I had all the ingredients on hand.  In accordance to my new salad resolve, the chicken is meant to be served over pepper-y arugula.  Almost like a stripped down, unsauced chicken piccata, it has the barest of ingredients and the simplest of techniques.  To enhance the spiciness of the arugula, the chicken uses a generous sprinkling of black pepper in the searing of the chicken, and crushed red pepper in the finishing glaze.  A nice change from plain grilled chicken on greens, it has all of the flavor of the richer piccata, and none of the fat.


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