Chicken Paillards With Fennel, Red Pepper and Apric

Name: Chicken Paillards With Fennel, Red Pepper and Apricot Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 whole chicken breasts (about 1 1/2 pounds); 1/4 cup olive oil; 1 clove garlic, minced; 2 teaspoons lemon juice; 2 teaspoons chopped rosemary; 1/2 teaspoon kosher salt; 1/4 teaspoon ground black pepper; 1 tablespoon olive oil; 1 clove garlic, minced; 1 head fennel, trimmed, quartered and thinly sliced; 1/2 cup white wine; 1 red bell pepper, seeded and cut into thin strips; 10 dried apricot halves, thinly sliced; 1/4 cup chopped black olives; 1 anchovy fillet, finely minced

Servings: persons

2 whole chicken breasts (about 1 1/2 pounds)
1/4 cup olive oil
1 clove garlic, minced
2 teaspoons lemon juice
2 teaspoons chopped rosemary
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1 tablespoon olive oil
1 clove garlic, minced
1 head fennel, trimmed, quartered and thinly sliced
1/2 cup white wine
1 red bell pepper, seeded and cut into thin strips
10 dried apricot halves, thinly sliced
1/4 cup chopped black olives
1 anchovy fillet, finely minced

1
To make the chicken, split the breasts if they are joined in the center so that you have 4 pieces.
2
Slice each piece in half horizontally to create 8 flat paillards.
3
Place each paillard between layers of wax paper and pound them lightly so that they are of even thickness and no more than 1/4-inch thick.
4
Place them in a large zip-lock plastic bag or a nonreactive bowl and set aside.
5
Whisk together the oil, garlic, lemon juice, rosemary, salt and pepper.
6
Pour the mixture over the chicken, seal or cover and refrigerate for at least an hour and up to 4 hours.
7
Heat 2 large nonstick skillets over high heat (or work in 2 batches if using 1 skillet).
8
When the pans are hot, add the breasts and cook them just until nicely browned, 1 to 2 minutes for each side.
9
Transfer them to a platter and keep warm.
10
To make the warm salad, add the tablespoon of olive oil to one of the skillets used to cook the chicken and place over medium heat.
11
Add the garlic and fennel and cook, stirring, for 3 minutes.
12
Add the wine, bell pepper, apricots, olives and anchovy and cook until the fennel is tender, 4 to 5 minutes.
13
Season with salt and pepper and serve over the paillards.

262

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 2 whole chicken breasts (about 1 1/2 pounds), 1/4 cup olive oil, 1 clove garlic, minced, 2 teaspoons lemon juice, and more.

Yes, Chicken Paillards With Fennel, Red Pepper and Apricot Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Chicken Paillards With Fennel, Red Pepper and Apricot Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions