Name: Chicken Paillard
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Skinless, boneless chicken breast halves - 4 (6 ounce); Dry white wine (Optional) - ⅓ cup; Lemon, juiced - 1; Shallot, chopped - 1 small; Extra-virgin olive oil - 2 teaspoons; Garlic, crushed - 1 clove; Lemon, juiced - 1; Red wine vinegar - 1 tablespoon; Extra-virgin olive oil - 1 tablespoon; Lemon zest - 2 teaspoons; Salt, divided - ½ teaspoon; Freshly ground black pepper, divided - ½ teaspoon; Trimmed arugula - 4 cups; Cherry tomatoes, halved - 8 ounces

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Chicken Paillard

1. Skinless, boneless chicken breast halves - 4 (6 ounce)

2. Dry white wine (Optional) - ⅓ cup

3. Lemon, juiced - 1

4. Shallot, chopped - 1 small

5. Extra-virgin olive oil - 2 teaspoons

6. Garlic, crushed - 1 clove

7. Lemon, juiced - 1

8. Red wine vinegar - 1 tablespoon

9. Extra-virgin olive oil - 1 tablespoon

10. Lemon zest - 2 teaspoons

11. Salt, divided - ½ teaspoon

12. Freshly ground black pepper, divided - ½ teaspoon

13. Trimmed arugula - 4 cups

14. Cherry tomatoes, halved - 8 ounces

How to cook deliciously - Chicken Paillard

1. Stage

Marinate the chicken: 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.

2. Stage

Meanwhile, 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.

3. Stage

Cook the chicken: Preheat an outdoor grill for high heat and lightly oil the grate, or heat a skillet over high heat.

4. Stage

Remove chicken from marinade; discard remaining marinade. Season chicken with remaining 1/4 teaspoon each salt and pepper.

5. Stage

Cook chicken on the preheated grill until golden brown and just cooked through, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Plate chicken with arugula salad on top.