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1
Preheat a large nonstick skillet over medium high heat.
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2
Arrange the chicken in a shallow baking dish and drizzle meat with extra-virgin olive oil to just coat the chicken, about 1 1/2 tablespoons, total.
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3
Combine chopped herbs and lemon zest and sprinkle over the chicken.
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4
Season the chicken with salt and pepper.
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5
Using your hands, rub the chicken and coat evenly with the herbs and seasonings.
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6
Wash hands with hot water and soap.
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7
Using tongs, transfer chicken in a single layer to hot skillet and cook chicken cutlets 3 or 4 minutes on each side.
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8
Cover cooked chicken loosely with foil to keep warm and repeat with remaining cutlets.
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9
Return pan to heat and add butter.
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10
When the butter melts, add flour to the butter and cook, stirring with whisk, a minute or 2 to make a light roux.
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11
Whisk in chicken broth.
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12
When broth thickens to just coat the back of a spoon, remove pan from heat and turn off burner.
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13
Toss salad greens with lemon juice and coarse salt.
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14
Drizzle 2 tablespoons extra-virgin olive oil around the bowl and re-toss greens.
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15
To serve, cover the bottom of a dinner plate with warm sauce.
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16
Top with a small pile of salad greens and 2 chicken cutlets.
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17
*sprinkle a little water in four medium size resealable food storage baggies, place 1 chicken breast in each bag and seal it up pushing out excess air.
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18
Using the bottom of a heavy pot or pan, pound each breast until flat but not so much that it wants to bust out of the bag.
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19
Lay these down flat in your freezer.
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20
Next time you are having a hunger attack, remove your prepared chicken piallard from the freezer placing in a large bowl in the sink.
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21
Turn on the cold water over the bowl in a slow steam, you will be amazed how fast they will defrost.
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22
Once defrosted remove the bags from the water, pat them dry and with a knife or scissors cut open 2 connecting sides of the bag, and they are ready for you to prepare as per recipe directions.
