© Tina Rupp
Active Time
N/A
Total Time
40 MIN
Yield
Serves : 4

Armand Arnal uses ingredients from his restaurant's enormous organic garden to create seasonal Provençal dishes like this salad of chicken tossed with pine nuts and lemon-marinated zucchini.    Fast and Easy Chicken Recipes  

How to Make It

Step 1    

In a small bowl, cover the currants with hot water and let stand until softened, about 10 minutes. Drain.

Step 2    

In a large nonreactive bowl, combine 2 tablespoons of the olive oil with the garlic, cumin, lemon zest, half of the lemon juice, 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Add the zucchini and currants and toss to coat. Let stand at room temperature for 2 hours, stirring occasionally.

Step 3    

Meanwhile, in a large, shallow glass or ceramic dish, combine the minced shallot with 2 tablespoons of the olive oil and the remaining lemon juice. Add the chicken breast halves, turning to coat thoroughly with the marinade. Cover and refrigerate for 1 hour, turning a few times.

Step 4    

In a small skillet, toast the pine nuts over moderate heat, tossing a few times, until golden brown, about 2 minutes. Transfer to a plate and let cool.

Step 5    

Remove the chicken breast halves from the marinade, scraping off the shallot. Slice the chicken on the bias 1 1/2 inches thick and season with salt and pepper. In a large skillet, heat the remaining 2 tablespoons of olive oil. Add the chicken slices and cook over moderately high heat, turning a few times, until lightly browned and cooked through, about 8 minutes.

Step 6    

Transfer the chicken to a large, shallow serving bowl and let cool slightly. Add the marinated zucchini and currants, toasted pine nuts, arugula and preserved lemon and toss lightly. Serve right away.

Suggested Pairing

Hearty main-course salads tend to pair best with a wine that has some body (lighter styles get a bit lost). Try a smoky white from Côtes du Rhône, France.

You May Like