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Chicken Scaloppine with Arugula, Lemon, and Parmesan

Recipe photo courtesy of Lisa Hubbard

The uniform thickness of scaloppine abets quick, even cooking. To prevent the arugula from wilting, let the chicken cool slightly before serving.

Source: Martha Stewart Living, July 2004
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  • kkevra
    4 DEC, 2015
    Heathly, yummy, easy! I brined my chicken ahead of time so moist interior and crispy exterior.
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