2026_09_cosmegram-rev2 - Flipbook - Page 35
Arugula & Pistachio Pesto Salad
makes ½ cup dressing
Pistachio Pesto
¼ cup
basil leaves
2 Tbsp
grated Parmesan cheese
2 Tbsp
toasted pistachios
1
small clove garlic, peeled
¼ cup
lemon juice
¼ cup
olive oil
tsp
kosher salt
1. Blend all ingredients in a food processor. If necessary, add additional olive oil or water to thin out
(the consistency should allow for drizzling). Set aside until ready to serve.
To Serve
4 cups
arugula
½ cup
cherry tomatoes, cut in half
1. Toss the arugula, tomatoes, and dressing. Serve immediately.
Chicken Madeira Scallopini
2
boneless, skinless chicken breasts, cut into four half breasts
½ cup
all1purpose flour
1 oz
butter
2 Tbsp
olive oil
1
shallot, minced
1
lemon9s zest
1
lemon9s juice
2 Tbsp
capers
½ cup
Madeira wine
½ cup
chicken stock
1 sprig
parsley, minced
serves 4
1. Place the chicken cutlets between two sheets of plastic wrap. Pound the chicken into ½3-thick
scallopini.
2. Season chicken with salt and pepper. Dip each piece in flour, shaking to remove excess.
3. Heat a large sauté pan on medium-high for one minute. Add the butter and oil, then allow butter
to fully melt. Add the chicken, being careful not to splatter the hot fat. Sauté the chicken for 2
