Bite with Belkys: Chicken Paillard From Rex at the Marlin

The Chef: Shaun Doty

The Restaurant: Rex at the Marlin Hotel

The Dish: Chicken Paillard

8-10oz skinless, boneless chicken breast
5 cherry tomatoes
1 Tbsp capers
1 bunch baby arugula
1 tsp minced garlic
1/2 cup white wine
1 cup chicken stock
2 lemons
2 tbsp butter
1 tbsp chopped parsley
Salt and pepper

Procedure:

Slice chicken into three pieces on the bias. Using a meat mallet pound the pieces until they are 1/4 thin.

Season the chicken with salt and pepper, and heat a small amount of olive oil in a medium sized pan.

Place the chicken on the pan and flip after its brown on one side and add the tomatoes, garlic and capers.

Add white wine and reduce until almost dry and add chicken stock and reduce by 3/4.

Add juice of one lemon, butter and parsley.

Move the pan continously so the butter emulsifies with the liquid.

Stack the chicken in the center of the plate and pour the sauce over it.

In a small mixing bowl toss the arugula with the remaining lemon juice and olive oil.