© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
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Recipe from: Bon Appétit, June 2004
Servings: 4 sandwiches
Serve with potato and green bean salad.
1 pound thin chicken cutlets
1 ½ tablespoon chopped fresh thyme, divided
6 tablespoon olive oil, divided
2 garlic cloves, finely chopped
3 tablespoons balsamic vinegar
8 ⅓ to ½ inch thick slices olive bread, or 4 crusty sandwich rolls
½ red onion, thinly sliced
1 bunch arugula
Sprinle chicken on both sides with salt and pepper, then 1 tablespoon thyme. Heat 2 tablespoons olive oil in heavy skillet over medium-high heat. Add chicken and sauté until golden and cooked through, about 2 minutes per side. Transfer chicken to plate.
Add remaining 4 tablespoons oil and garlic to skillet and stir over medium heat 15 seconds. Add vinegar and remaining ½ teaspoon thyme and cook 15 seconds, scraping up browned bits. Return chicken to skillet and toss until heated through, about 1 minute.
Arrange 1 bread slice on each of 4 plates. Top with chicken, onion, and arugula, then drizzle with vinaigrette from skillet. Top with remaining bread.