Chicken Paillard* Recipe

Directions

1. 1

   Prepare the Potatoes

   Place the small potatoes in a pot of salted water and bring to a boil. Cook until fork-tender, about 15-20 minutes.

2. 2

   Make the Sauce Vierge

   In a bowl, combine cherry tomatoes, basil leaves, olive oil, lemon juice, salt, and pepper. Mix well and set aside.

3. 3

   Flatten the Chicken

   Place the chicken breasts between two sheets of plastic wrap and pound them to an even thickness of about 1/2 inch.

4. 4

   Cook the Chicken

   Heat a tablespoon of olive oil in a skillet over medium-high heat. Season the chicken with salt and pepper, then cook for about 3-4 minutes per side or until golden and cooked through. Remove from skillet and let rest.

5. 5

   Crush the Potatoes

   Once the potatoes are cooked, drain and return them to the pot. Add butter, salt, and pepper to taste. Gently crush them with a fork or a potato masher, leaving some chunks.

6. 6

   Assemble the Dish

   On each plate, place a generous portion of crushed potatoes, top with the chicken paillard, and spoon over the sauce vierge. Serve with olive tapenade on the side.