Walnut Chicken Paillards with Arugula Sweet Potato Salad

The one question I get from my fellow attorneys more than any other when they hear about my blog is, "How do you have time?"  It makes me laugh every time, because the fact is that I would make time even if I didn't have it, since cooking brings me more joy than most things.  However, the trick is that the recipes I make really aren't that time-consuming.  Those of you who actually have tried some of them can attest to this.  I'm not making slow-roasted pork shoulder or hand-made ravioli every night. 

Take this meal for instance.  I realize this doesn't look or sound like a weeknight meal.  But I pulled it together really quickly, and without too much effort.  The walnut sauce on the chicken has only three ingredients, but tastes absolutely fantastic - nutty and delicious.  The arugula sweet potato salad is as tasty as it is beautiful.  The entire meal is rich and elegant, yet filled with healthy elements.

So go ahead, shock and awe your guests when you make this for them.  They'll marvel at how much time you must have spent in the kitchen. 

Walnut Chicken Paillards with Arugula Sweet Potato Salad

adapted from Martha Stewart's Dinner at Home

serves 2

INGREDIENTS:

for the salad

1 sweet potato, cut into 1-inch-thick rounds (unpeeled)

1 leek, white and pale green parts only, halved length wise, cut into 2-inch pieces

2 tablespoons extra virgin olive oil

salt and freshly ground pepper

1/2 teaspoon dijon mustard

1/2 tablespoon sherry vinegar

2 cups loosely packed baby arugula

for the chicken

1 1/2 tablespoons canola oil

2 chicken cutlets, pounded to 1/4 inch thickness

handful of walnut pieces

1/4 cup low sodium chicken stock

1 tablespoon sherry vinegar

DIRECTIONS:

1.  Preheat oven to 400.  Combine sweet potatoes and leeks on a rimmed baking sheet, and toss with 1 tablespoon oil, a pinch of salt and pepper.  Roast for about 20 minutes, tossing halfway through, until sweet potatoes are fork tender and leeks are golden brown.  Cool for 10 minutes.

2.  Meanwhile, whisk together mustard and vinegar, then slowly whisk in remaining tablespoons of oil.  Season with salt and pepper and toss the arugula with the dressing.  After cooling the roasted veggies, toss them with the rest of the salad.

3.  While the veggies are roasting you can start on the chicken.  Heat the canola oil in a large skillet over medium-high heat.  Pat chicken dry with paper towels and season both sides with salt and pepper.   Cook for about 3 to 4 minutes per side until browned and cooked through.  Remove to a plate and keep warm.

4.  Reduce heat to medium-low and add walnuts to the pan.  Toast, stirring constantly, until fragrant and golden, about 3 minutes.  Raise heat to medium and add the chicken stock and vinegar to the pan.  Cook, swirling the pan occasionally, until reduced by about half.

5.  Place the salad on plates, top with the chicken, and drizzle the sauce on top of that. 

Enjoy!