New This Month

Zap It: Chicken with Lemon and Wine over Arugula


There's no need to turn on the stove or oven for this light, lovely meal -- the chicken cooks completely in the microwave.

  • Servings: 4

Source: Everyday Food, June 2007


  • 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


  1. 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.

  2. 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.

Reviews Add a comment

  • lkylaurenkay
    24 MAY, 2010
    This is so quick and easy! I love to even make it just for 1! This takes about 10 min. total! Great tasting, light and fabulous for Summer lunches and dinners.
  • Colleenk3293
    14 FEB, 2008
    how long does this take to make?