Paillard is an older French culinary term referring to a quick-cooking, thinly sliced or pounded piece of meat. Chicken Paillard is a succulent pan fried chicken, pounded to a perfect thinness and dressed with a super traditional buttery, shallot, lemon chicken paillard sauce and served with a fresh, bright arugula salad. It’s ready in under an hour, it’s a healthy dinner that you and your family or guests will love!
You will need:
4 (6 ounce) skinless, boneless chicken breast halves ⅓ cup dry white wine
1 lemon, juiced
1 small shallot, minced
2 tbsp olive oil
1 clove garlic, minced
1 tsp Dijon mustard
1 tbsp butter
1 lemon, juiced
1 tbsp red wine vinegar
1 tbsp olive oil
2 teaspoons lemon zest
½ teaspoon salt, divided
½ teaspoon freshly ground black pepper, divided
4 cups arugula
8 cherry tomatoes, halved
Shaved Parmesan
Pound chicken breasts on a work surface using a meat tenderizer or heavy pan to a thickness of 1/4 inch. Whisk wine, lemon juice, shallot, olive oil, and garlic together in a shallow bowl. Add chicken breasts to the bowl and marinate for 15 minutes.
Next make the salad: Whisk lemon juice, vinegar, olive oil, lemon zest, and 1/4 teaspoon each salt and pepper together in a large bowl. Add arugula and tomatoes; toss to combine.
Remove chicken from marinade. Sear chicken in butter until golden brown and just cooked through, 2 to 3 minutes per side.
Plate chicken, top with pan juices. Place arugula salad on top and top with shaved Parmesan.
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