Serves 4
* 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
Directions
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.
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