And there’s a lot more to love here, from the tender chicken breasts basted in an addictive butter-lemon sauce to a nutritious radicchio and arugula salad. Oh, and those crunchy shallots scattered on top. Cook, relax and enjoy!

What you'll need: 2 shallots 2 boneless skinless chicken breasts 2 lemons 1 oz butter 2 Tbsp champagne vinegar 1 Tbsp whole grain mustard 1 small head radicchio 2 oz baby arugula 1 oz Parmesan cheese olive oil all-purpose flour coarse salt freshly ground black pepper

Equipment: small skillet meat mallet large skillet

Recipe steps: 1. Brown shallots Trim and peel shallots and thinly slice into rounds. Heat ¼ cup oil in a small skillet over medium. Add shallot rounds and cook until golden brown, 8–10 minutes. Remove shallots with a slotted spoon and transfer to a paper towel. Sprinkle with salt. Reserve shallot oil.

  1. Pound chicken Meanwhile, place each chicken breast between two pieces of plastic wrap. Using a meat mallet or a heavy skillet, pound each to ¼-inch thickness. Juice one of the lemons.

  2. Coat chicken Add ¼ cup flour and 1 teaspoon salt to a shallow dish and stir to combine. Coat each chicken breast in flour mixture, shaking off any excess.

  3. Cook chicken Heat 2 tablespoons oil in a large skillet over medium-high. Add 1 chicken breast and cook until golden brown, 2–3 minutes. Flip and cook until cooked through, 1–2 more minutes. Repeat with the other breast, adding 1 tablespoon of oil before cooking. Return all chicken to pan. Add butter and lemon juice and cook until sauce thickens and coats chicken, about 1 minute.

  4. Make salad Whisk together reserved shallot oil, champagne vinegar, mustard, and juice of half a lemon. Season with salt and pepper. Cut radicchio into quarters, remove the core then roughly chop. Combine radicchio and arugula and toss with the vinaigrette.

  5. Assemble Serve chicken topped with salad. Shave Parmesan over salad and top with crispy shallots. Cut remaining lemon half into wedges and serve alongside. Enjoy!