Slim And Fit Chicken Paillarde Recipe
Thinly pounded chicken breast served with snow peas and cauliflower
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Chicken
Place the chicken breasts between two pieces of plastic wrap. Using a meat mallet or rolling pin, pound the chicken to about 1/2 inch thickness. Season both sides with salt and black pepper.
- 2
Cook the Chicken
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken and cook for about 3-4 minutes on each side until golden brown and cooked through. Remove from skillet and cover to keep warm.
- 3
Prepare the Vegetables
In the same skillet, add the remaining tablespoon of olive oil and minced garlic. Sauté for about 1 minute until fragrant. Add the snow peas and cauliflower florets, stirring to coat. Cook for 5-7 minutes, until the vegetables are tender but still crisp.
- 4
Combine and Serve
Drizzle lemon juice over the vegetables, and stir to combine. Plate the chicken paillarde alongside the sautéed snow peas and cauliflower. Garnish with freshly chopped parsley before serving.
