Chicken Paillard recipe

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Ingredients

4 (6 ounce) skinless, boneless chicken breast halves
⅓ cup dry white wine
1 lemon, juiced
1 small shallot, chopped
2 teaspoons extra-virgin olive oil
1 clove garlic, crushed
1 lemon, juiced
1 tablespoon red wine vinegar
1 tablespoon extra-virgin olive oil
2 teaspoons lemon zest
½ teaspoon freshly ground black pepper, divided
½ teaspoon salt, divided
4 cups trimmed arugula
8 ounces cherry tomatoes, halved

Nutrition Info

280.4 calories
carbohydrate: 5.6 g
cholesterol: 96.9 mg
fat: 10.1 g
fiber: 1.2 g
protein: 36.6 g
saturatedFat: 2 g
servingSize: -
sodium: 387.5 mg
sugar: 0.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Pound chicken breasts on a work surface using a meat tenderizer or heavy pan to 1/4-inch thick. Whisk wine, juice of 1 lemon, shallot, 2 teaspoons olive oil, and garlic together in a shallow bowl. Add chicken breasts, marinate for 15 minutes.

  2. Whisk juice of 1 lemon, vinegar, 1 tablespoon olive oil, and lemon zest together in a large bowl, stir in 1/4 teaspoon salt and 1/4 teaspoon pepper. Add arugula and tomatoes, toss to combine.

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

  4. Remove chicken from marinade, season with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.

  5. Cook chicken on 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.

Recipe Yield

4 chicken breasts

Recipe Note

This is a super-easy dinner and very refreshing for an outdoor barbeque or spring dinner. The lemon adds a fresh taste to a simple chicken dish.

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