Ingredients
1/4 cup fresh parsley, chopped
1/4 cup white wine
3 strips lemon zest (each about 1 by 3 inches), thinly sliced crosswise, plus 1 1/2 tablespoons lemon juice
1/2 tablespoon butter
4 boneless, skinless chicken breast halves, (6 to 8 ounces each)
Coarse salt and ground pepper
3 tablespoons olive oil
3 bunches arugula (about 3/4 pound total), stems removed
8 to 12 radishes, trimmed, cut into wedges
Preparation
In a 3-quart microwave-safe dish with a lid, combine parsley, wine, zest, and butter. Season chicken breasts with salt and pepper; add to parsley mixture, and toss. Cover and microwave on high for 8 to 10 minutes, until chicken is opaque throughout, turning over once halfway through. Lift chicken from dish; thinly slice lengthwise. Discard pan juices.
In a large bowl, whisk together lemon juice and oil; season with salt and pepper. Add arugula and radishes, and toss to combine. Divide salad among four plates; top with chicken. Serve immediately.
