© Matthew Hranek
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Serves : 8

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

How to Make It

Step 1    

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.

Step 2    

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.

Step 3    

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.

Step 4    

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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