Chicken Paillard Recipe
Make Chicken Paillard Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main Ingredients
For the Marinade
For Serving
Method
Preparation of Chicken
- 1
Pound the Chicken
Place the boneless, skinless chicken breasts between two pieces of plastic wrap. Using a meat mallet or a rolling pin, gently pound the chicken to an even thickness of about 1/2 inch.
- 2
Marinate the Chicken
In a bowl, combine minced garlic, lemon juice, chopped parsley, olive oil, salt, and black pepper. Mix well. Add the pounded chicken breasts to the marinade and coat them evenly. Cover and let marinate in the refrigerator for at least 30 minutes, or up to 2 hours for more flavor.
Cooking the Chicken
- 3
Heat the Pan
Heat a large skillet over medium-high heat. Add a tablespoon of olive oil and allow it to heat until shimmering but not smoking.
- 4
Cook the Chicken
Remove the chicken breasts from the marinade, allowing excess marinade to drip off. Place them in the hot skillet. Cook for 3-4 minutes on each side, or until the chicken is golden brown and cooked through (internal temperature of 165°F or 75°C).
- 5
Rest the Chicken
Remove the chicken from the skillet and let it rest on a cutting board for 5 minutes before slicing.
Serving
- 6
Prepare the Salad
In a large bowl, combine arugula or mixed greens with halved cherry tomatoes. Drizzle with balsamic vinegar and toss lightly to coat.
- 7
Plate the Dish
Slice the rested chicken paillard into strips. Serve on a plate with the salad on the side, garnished with additional parsley if desired.