Dinner

Tuscan Chicken Pallard is for Dinner.

Tuscan Chicken Pallard takes several minutes to prepare.

Tuscan Chicken Pallard takes several minutes to cook.

Tuscan Chicken Pallard makes 4 servings.

The ingredients for Tuscan Chicken Pallard are:

2 skinless chicken breasts
Kosher salt and freshly ground black pepper
Extra virgin olive oil (EVOO)
2 cups cherry or teardrop tomatoes, halved
1 small onion, thinly sliced
1/2 cup rough chopped black olives, pits removed
1 six ounce can artichoke hearts, drained, and quartered
2 tablespoons capers, drained
5 cloves garlic, thinly sliced
1/4 teaspoon red pepper flakes
1/3 cup white wine
2 fettuccine pasta nests
2 cups baby arugula
1/2 teaspoon lemon juice
Shaved aged Pecorino Romano
Italian flat-leaf parsley

Here is how you make Tuscan Chicken Pallard:

Boil pasta in a large pot of heavily salted water (2 tablespoons salt per gallon) until al dente. Drain, and toss immediately onto provincial reduction, then stir to coat * (see below).Pound each skinless chicken breast between two sheets of plastic wrap until 1/4 inch in thickness; remove the sheets of wrap, season both sides, and drizzle lightly with EVOO. Heat a grill or pallard pan to medium-high. Grill each side of each breast for approximately 2 minutes, or until the juices run clear when cut. Set aside and let rest, covered with foil, prior to cutting into 1-inch strips.Provincial ReductionInstructionsIn a large saut? pan over medium heat, add 2 teaspoons EVOO and heat until shimmering but not smoking. Add onions, then saut? until transparent and lightly colored, 5 minutes. Increase the temperature to medium-high; add the garlic and saut? until fragrant (when you can really smell the garlic), 1 minute.Add capers, chili flakes, olives, baby artichokes, and tomatoes. Saut? until tomatoes begin to color and breakdown, 5 to 7 minutes. Remove the pan from the heat and deglaze with the wine. Return the pan to the heat and reduce the liquid until it is slightly thickened, to a sauce-like consistency.*Fold in pasta to heat it through. Toss in arugula so it wilts. Add the lemon juice, and season to taste. Serve immediately topped with the sliced chicken breasts. Drizzle lightly with a splash of EVOO. Finish with shaved Pecorino Romano and freshly picked parsley.Number of Servings: 4Recipe submitted by SparkPeople user SISSY35749.

The nutritional information for Tuscan Chicken Pallard is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 323.9

• Total Fat: 4.7 g
• Cholesterol: 75.9 mg
• Sodium: 356.0 mg
• Total Carbs: 29.5 g
• Dietary Fiber: 8.2 g
• Protein: 36.4 g