Hisachika Takahashi partially freezes chicken breasts and other lean meats to make them easier to slice thinly.Plus: More Chicken Recipes and Tips

Hisachika Takahashi
April 1999

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© Matthew Hranek

Recipe Summary

Yield:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Suggested Pairing

The floral fruitiness of a Viognier will frame the flavors of this tangy chicken. Try one from France or California.

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