Chicken Paillard Recipe

Name: Chicken Paillard
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 (6 ounce) skinless, boneless chicken breast halves; Marinade:; 1/3 cup dry white wine (optional); 1 lemon, juiced; 1 small shallot, chopped; 2 teaspoons extra-virgin olive oil; 1 clove garlic, crushed; Salad:; 1 lemon, juiced; 1 tablespoon red wine vinegar; 1 tablespoon extra-virgin olive oil; 2 teaspoons lemon zest; 1/2 teaspoon freshly ground black pepper, divided; 1/2 teaspoon salt, divided; 4 cups trimmed arugula; 8 ounces cherry tomatoes, halved

Servings: persons

4 (6 ounce) skinless, boneless chicken breast halves
Marinade:
1/3 cup dry white wine (optional)
1 lemon, juiced
1 small shallot, chopped
2 teaspoons extra-virgin olive oil
1 clove garlic, crushed
Salad:
1 lemon, juiced
1 tablespoon red wine vinegar
1 tablespoon extra-virgin olive oil
2 teaspoons lemon zest
1/2 teaspoon freshly ground black pepper, divided
1/2 teaspoon salt, divided
4 cups trimmed arugula
8 ounces cherry tomatoes, halved

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.

248

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 4 (6 ounce) skinless, boneless chicken breast halves, Marinade:, 1/3 cup dry white wine (optional), 1 lemon, juiced, and more.

Yes, Chicken Paillard falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Paillard

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