Lemon Chicken with Arugula

How to prepare lemon chicken with arugula

1. Cut the chicken breast in two (the two lobes). Season with salt, pepper and chili on both sides and leave at room temperature for 30 minutes to an hour if you have time.
2. Heat 2 tablespoons of oil in a pan and place the breast with the skin side (or where the skin was) facing down. Fry for 1 minute (until lightly browned) and then flip and fry for 1 minute on the other side. Move the pan into the oven heated to 200°C and let it bake for about 7-8 minutes (if using a larger chicken breast, you can increase the baking time to 10 minutes).
3. Remove the breast from the pan and cover with aluminum foil until serving.
4. Place the pan in which the chicken was fried back on the stove. Add the butter and when it has melted add the crushed garlic. Sauté the garlic just until it smells nice (maximum 1 minute). Add the flour and stir to absorb into the fat.
6. Deglaze with wine and cook until reduced by half (in the pan you will have something like a thick syrup). Add the grated zest from 1/4 lemon, juice from 1/2 lemon (about 3 tablespoons), sugar, 30 ml water and oregano. Let it simmer for only about 15 seconds.
7. Place a breast on each plate. Next to it put a good handful of arugula (sprinkled only with a little salt, drizzled with olive oil and a little lemon juice). Pour half of the sauce (about 2-3 tablespoons, there isn't much) over the chicken. Serve immediately.

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