Chicken Paillard

Recipe View 5 mins Prepare the Chicken: Place each chicken breast between two sheets of plastic wrap or in a resealable bag. Using a meat mallet or heavy-bottomed pan, pound the chicken to an even thickness of about 1/4 inch. This ensures quick and even cooking. (5 minutes)

Recipe View 30 mins Marinate the Chicken: In a shallow dish, whisk together the white wine, juice of 1 lemon, chopped shallot, 2 teaspoons of olive oil, and crushed garlic. Add the flattened chicken breasts to the marinade, ensuring they are well coated. Marinate in the refrigerator for at least 15 minutes, or up to 30 minutes for enhanced flavor. (15-30 minutes)

Recipe View 2 mins Make the Arugula Salad Dressing: In a large bowl, whisk together the juice of the remaining lemon, red wine vinegar, 1 tablespoon of olive oil, lemon zest, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper. (2 minutes)

Recipe View 3 mins Assemble the Salad: Add the arugula and halved cherry tomatoes to the bowl with the dressing. Toss gently to coat, ensuring the greens are evenly dressed. (3 minutes)

Recipe View 2 mins Cook the Chicken: Preheat a grill to high heat and lightly oil the grate, or heat a skillet over high heat. Remove the chicken from the marinade, discarding the remaining marinade. Season the chicken on both sides with the remaining 1/4 teaspoon of salt and 1/4 teaspoon of black pepper. (2 minutes)

Recipe View 6 mins Grill or Pan-Sear the Chicken: Cook the chicken on the preheated grill or in the hot skillet until golden brown and cooked through, about 2-3 minutes per side. The internal temperature should reach 165°F (74°C) when measured with an instant-read thermometer. (4-6 minutes)

Recipe View 0 mins Serve: Place the dressed arugula salad on plates and top with the cooked chicken paillard. Serve immediately and enjoy the burst of fresh flavors!