Chicken with Lemon and Wine Over Arugula

Recipe from Martha Stewart Everyday Food and Tested in Alice's Kitchen
Serves 4

I was able to prepare this from start to finish in 15 minutes. It's pretty zippy in taste due to the lemon and the peppery arugula. The arugula can be found in the produce section of the Lost River Market & Deli. Be sure to use wine that you'd drink and not cooking wine. Cooking wine is loaded with sodium and can make your dish have an off taste. I used wine we had left over from a party last week. If you are cooking this for one or two people, you might wish to keep the dressing separate from the arugula until you are ready to serve the remaining portions. If you are watching your weight, this is a super low fat recipe with lots of flavor.

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

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.
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.