• Wash and dry produce. • Halve, peel, and thinly slice half the shallot; mince remaining shallot. Quarter lemon. Halve tomatoes. • In a small bowl, combine sliced shallot, 1⁄4 tsp sugar (1⁄2 tsp for 4 servings), juice from half the lemon, and a pinch of salt. Set aside to pickle, stirring occasionally.

• Heat a large drizzle of olive oil in a small pot over medium heat. Add tomatoes and minced shallot. Cook, stirring occasionally, until tomatoes are blistered, 2-3 minutes. • Reduce to a low simmer and stir in stock concentrate, 1 TBSP water (2 TBSP for 4 servings), and as many chili flakes as you like. Cover and cook until thickened, 8-10 minutes. • Remove pan from heat and stir in 1 TBSP butter (2 TBSP for 4), smashing tomatoes slightly with the back of a spoon. Taste and season with salt and pepper. Keep covered until ready to serve.

• While sauce cooks, place flour in a shallow bowl and season with salt. • In a second shallow bowl, whisk together sour cream and 1 TBSP water (2 TBSP for 4 servings). • Place panko in a third shallow bowl.

• Pat chicken* dry with paper towels; place between two large pieces of plastic wrap. Pound with a mallet or rolling pin until chicken is about 1⁄2 inch thick. Season all over with garlic powder, salt, and pepper. • Working one piece at a time, coat chicken in seasoned flour. Gently shake off excess, then dip into sour cream mixture until fully coated on both sides. Let excess drip off, then press chicken into panko until fully coated. TIP: For less mess, use tongs to dip and transfer.

• Heat a 1/3-inch layer of oil in a large, heavy- bottomed pan over medium-high heat. Once oil is hot enough that a pinch of flour sizzles immediately when added to the pan, add coated chicken. Cook until golden brown and cooked through, 3-5 minutes per side (work in batches for 4 servings). TIP: Lower heat if chicken begins to brown too quickly. • Transfer to a paper-towel-lined plate.

• Using a slotted spoon, drain pickled shallot, reserving pickling liquid. • In a large bowl, combine pickled shallot, arugula, 2 TBSP olive oil, and 2 tsp pickling liquid (4 TBSP olive oil and 4 tsp pickling liquid for 4 servings). Toss to thoroughly combine. Taste and season with salt and pepper. TIP: Add more pickling liquid 1 tsp at a time for a tangier dressing.

• Halve burrata. • Divide chicken and salad between plates in separate sections. Add a pool of sauce next to chicken and top with burrata. • Serve with remaining lemon wedges on the side. ***Poultry is fully cooked when internal temperature reaches 165°.***