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Chicken Paillard

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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