Rosemary Chicken Paillards Recipe

Name: Rosemary Chicken Paillards
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: About 1 tsp. kosher salt; About 1 tsp. pepper, divided; 2 tablespoons plus 1/2 tsp. chopped fresh rosemary; 1 1/2 tablespoons olive oil, plus more for baking sheet; 4 boned, skinned chicken breast halves (or 2 large; about 1 1/2 lbs. total), pounded to an even 1/2-in. thickness; 5 ounces applewood-smoked bacon, chopped; 1/2 cup finely chopped shallots; 1/2 cup golden raisins; 1/2 cup Viognier or other fruity but dry white wine; 2 bunches (8 oz. total) arugula, ends trimmed, or 2 qts. loosely packed baby arugula

Servings: persons

About 1 tsp. kosher salt
About 1 tsp. pepper, divided
2 tablespoons plus 1/2 tsp. chopped fresh rosemary
1 1/2 tablespoons olive oil, plus more for baking sheet
4 boned, skinned chicken breast halves (or 2 large; about 1 1/2 lbs. total), pounded to an even 1/2-in. thickness
5 ounces applewood-smoked bacon, chopped
1/2 cup finely chopped shallots
1/2 cup golden raisins
1/2 cup Viognier or other fruity but dry white wine
2 bunches (8 oz. total) arugula, ends trimmed, or 2 qts. loosely packed baby arugula

1
Preheat broiler with rack set 3 in. from heat. Combine salt, 3/4 tsp. pepper, 2 tbsp. rosemary, and the oil. Oil a rimmed baking sheet. Rub chicken all over with rosemary mixture and put on baking sheet.
2
Brown bacon in a 12-in. frying pan over medium-high heat, stirring often, 5 to 8 minutes. Transfer to paper towels with a slotted spoon. Pour fat into a heatproof container, then spoon 2 tbsp. fat back into pan.
3
Broil chicken until just cooked through, turning once, about 8 minutes total. Remove from heat and cover with foil to keep warm.
4
Meanwhile, cook shallots in bacon pan over medium heat, stirring often, until softened and lightly browned, 5 to 8 minutes. Add raisins and wine to pan; bring to a boil and cook, stirring occasionally, until about 3 tbsp. liquid is left, 1 to 2 minutes. Stir in remaining 1/4 tsp. pepper and 1/2 tsp. rosemary.
5
Remove from heat and add arugula and bacon. Toss very gently to coat (pan will be very full; use a bowl if you like). Season to taste with salt and pepper. Transfer salad to a platter and arrange chicken paillards on top.
6
Wine pairing: A rich but sprightly white like Etude 2013 Pinot Gris (Carneros; $28), with sweet fruit for the raisins and fresh lemon for the greens. --Sara Schneider

416

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 10 ingredients. The key ingredients include: About 1 tsp. kosher salt, About 1 tsp. pepper, divided, 2 tablespoons plus 1/2 tsp. chopped fresh rosemary, 1 1/2 tablespoons olive oil, plus more for baking sheet, and more.

Yes, Rosemary Chicken Paillards 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.

That's it — enjoy your meal!

Rosemary Chicken Paillards

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions