Chicken Paillard

Love it!  That’s all that really needs to be said about this dish.  It’s fairly quick and really easy. Plus I cook up extra chicken when I’m making it so that I’ll have lunch for the next couple days. The flavors are perfect. This dish is a regular request of Vaughan’s in our house. Now, I do add a little bit of feta to mine, but it is still yummy if you are a strict Paelo eater and don’t want the cheese. This is a recipe that you don’t have to follow measurements (as you’ll notice, mine are simply roundabout amounts). Add and subtract based on the flavors that you like.

 

THE GOOD STUFF:

  • White wine (About a cup and half or so to cook with and the rest to drink!)
  • 3 lemons
  • Couple tablespoons olive oil
  • Couple tablespoons ghee
  • Capers
  • 1/4 – 1/2 cup chopped onion
  • 1 Tablespoon chopped garlic
  • Kalamata olives
  • Cherry Tomatoes
  • Arugula (1.5 loosely packed cups per serving)
  • Chicken breast (You can actually use any part of the chicken – make as many as you want, taking into consideration leftovers ;-))
  • Salt & Pepper
  • Plastic Wrap
  • Mallet (or you can be like me and use a hammer)

 

THE HOW TO:

  • Rinse your chicken breasts and pat dry.
  • Lay down a strip of plastic wrap. Place your chicken breast on it then lay another strip on top. Using you mallet or the side of your hammer, pound out the chicken breast until it is thin and even. If you get it too thin it will start coming apart (that’s ok, it’s still edible) and if you don’t get it thin enough it will just take a little longer to cook (again, no worries).  As you can tell in my photo, I use a mallet from the garage. It works, I just have to be careful not to crack the marble countertop.
  • As you pound out the chicken, start stacking it on a plate, being sure to place a little olive oil between each piece.
  • After all of you chicken is flattened, combine about 1/2 cup white wine, 2 tablespoons ghee, juice from one lemon and a tablespoon olive oil in a large frying pan over medium heat.  Add chopped onions and garlic.
  • Once the pan heats up and the ingredients are melted and mixed, begin adding your chicken. Lay it down in the mixture ensuring that it is not flipped over on itself.
  • Let cook for a couple minutes (until the meat starts turning white) and then flip and cook on a couple more minutes on the other side. Do this for each piece until all of your chicken is cooked. If your sauce starts cooking down, add more ghee, lemon juice and white wine.  Add according to your tastes. I usually just add more wine and lemon juice.
  • After all of your chicken is cooked, pull the sauce off the heat and add a tablespoon or so of capers. Stir.
  • Place arugula in a bowl (about 1.5 loosely packed cups per chicken) and add a little salt and pepper, Juice from 1/2 lemon, and a splash of olive oil and mix all together.
  • Place your chicken on a plate, spoon some of the sauce over the top then add the arugula on top.  Sprinle on kalamata olive and cherry tomatoes (both cut in half) and a crumble of feta. And savor!

 

 

 

 

 

 

 

 

 

 

 

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