© Matthew Hranek
Flattened Lemon Chicken
- SERVINGS: 8
Hisachika Takahashi partially freezes chicken breasts and other lean meats to make them easier to slice thinly.
- 3 large skinless, boneless chicken breast halves (about 1 1/2 pounds), partially frozen
- 1/4 cup canola oil
- 2 cups dry white wine
- Juice of 1 lemon
- Salt and freshly ground pepper
- 1 bunch watercress, large stems discarded
- 1 large head radicchio, leaves separated
- 2 lemons, thinly sliced crosswise, for garnish
- Using a sharp knife, thinly slice each chicken breast half on the diagonal 1/2 inch thick. Pound the chicken slices between sheets of wax paper until they are 1/4 inch thick.
- Heat 2 tablespoons of the oil in a large skillet. Add half of the chicken and cook over high heat until barely done, about 1 minute per side; it will still be opaque in places. Transfer the chicken to a plate and repeat with the rest, adding more oil to the pan as necessary.
- Add any remaining oil to the skillet, along with the wine and lemon juice. Season with salt and pepper and bring to a boil over high heat. Return the chicken to the skillet and cook, stirring constantly, until the slices are white throughout, 2 to 3 minutes.
- Line a platter with the watercress and radicchio and arrange the chicken slices on top. Garnish with the lemon slices and serve immediately.
The floral fruitiness of a Viognier will frame the flavors of this tangy chicken. Try one from France or California.