Winner Winner Balsamic Chicken Dinner

Tonight I tried out a new recipe which, in my humble opinion, was a success!

Balsamic Chicken Cutlets With Arugula and Fennel Salad

Chicken:
1/2 C. Balsamic Vinegar
1.2 C. Olive Oil
1 T. Garlic Powder
S&P
Water
8-10 Chicken Cutlets
Fonds from Fennel

Place chicken in a shallow dish, combine marinaide ingredients, and pour over chicken.   Add enough water to submerge the cutlets.  Rub the leaves off of the fennel and sprinkle over chicken.  Marinaide as long as possible, then grill chicken.

Salad:
4 C. Arugula
1 large fennel bulb, trimmed and very thinly sliced
1/2 C. thinly sliced red onion
1 t. Dijon mustard
Sea salt, to taste
Ground pepper, to taste
2 T. Balsamic vinegar
6 T. extra virgin olive oil
1/3 C. freshly shaved Parmigiano-Reggiano

Put mustard, salt and pepper in a medium bowl.  Whisk in vinegar to combine.  Gradually whisk in olive oil until vinaigrette emulsifies.  Taste and adjust seasoning.  Toss with arugula and top with parmigiano.