Chicken Paillard

If you are looking for a light dish for dinner or lunch, then this is it. It is chicken that has been cut thin and cooked in olive oil and topped with a luscious lemon sauce. It is then placed over a bed of greens… so good. I love making this dish year round but I mostly cook this during the spring and summer when we do not want all of those heavy wintery foods. There is just something about the simplicity of this dish that makes me so happy. Maybe it is the lemon sauce… I do love lemons.

Anyway, let’s make this delicious dish.

INGREDIENTS:

olive oil
1 tsp dried thyme OR 1 sprig of fresh
1 1/2 tsp dried parsley OR 2 tbsp fresh
Lemon zest
Juice of 1 lemon
1/4 stick OR 1 cup (28 grams)
Salt and pepper to taste
2 tbsp flour
1 3/4 cup chicken broth
2 chicken breasts – pounded thin with a mallet or rolling pin. ( you can double the chicken for a larger family)

SALAD:

Salad Greens
Cherry tomatoes
olive oil
salt
pepper
Gruyere Cheese – grated

DIRECTIONS:

1. I first make the salad. I mix the salad greens, tomatoes, and cheese in a bowl. I cover it with plastic and chill it. I do not add the dressing now. I do that before serving so the salad greens do not wilt.
2. Now, let’s make the chicken. Cut the chicken breasts in half length way and place one of the cut pieces between two pieces of plastic wrap. I take my rolling pin and pound the chicken until it is thin but not see-through. About 1/4 of an inch. You want it to be thin but not thin enough to tear holes in it. Set the chicken on a plate or cutting board.
3. Season each side of the chicken with salt, pepper, thyme, and parsley.
4. Add a bit of olive oil, about 1 to 1 1/2 tbsp to a large pan over medium-low heat. When the oil is hot carefully add one or two pieces of chicken to the pan and cook for about 2 to 3 minutes per side or until cooked through. Remove the chicken to a plate and set aside. Do this until all of your chicken is done. You can also place them on a sheet tray and keep them warm in a 200* oven until later.
5. Add the butter to the pan and let it melt down. Once melted add the lemon zest and flour and whisk until incorporated. Cook while whisking for 1 to 2 minutes to cook out the flour taste.
6. Slowly add in the chicken broth while whisking to keep the sauce from developing lumps. Add in the juice of 1/2 the lemon, salt, and pepper. whisk together and adjust the seasoning to your liking.
7. Remove the salad greens from the fridge and drizzle over a little olive oil, about 1 to 2 tbsp. Squeeze in the juice of the other half of the lemon along with salt and pepper. Toss them together to combine well.
8. TO ASSEMBLE: Take some of the salad greens and place them on the plate. However much you think you would like will do just fine. Then top half of the greens with one chicken breast and drizzle some of that delicious lemon sauce over the chicken and it is ready to serve.
   

• If you want more of a lemon flavor in the sauce add the juice of one whole lemon. I like the lemon to complement the sauce instead of overpowering it so I add the juice of half of the lemon. You add as much as you like.
• You can add whatever kind of cheese you like or have on hand to the salad. I like using gruyere because the flavor pairs well with the sauce. You do you on this one.
• I like using a mixed salad green such as spring mix or arugula and spinach mix. I do not like using iceberg for this dish as the iceberg lettuce is way too watery for this dish. If this is all you have then by all means use it. No need to waste good veggies. You can also add carrots and shallot to the salad as well. I do not like to add too many veggies to the salad because I want to keep it simple with a few veggies. Add whatever kind of veggies you like.
• I use a simple lemon vinaigrette on the salad because there is lemon in the sauce. I don’t think ranch or similar heavy dressing will pair too well with this light dish. You can use a white or red wine vinaigrette in place of the lemon vinaigrette as it is also light. You decide on the style of dressing you like.