Chicken Paillard
Description
Make this chicken paillard recipe for tender, wine-marinated grilled chicken paired with an arugula and tomato salad in a simple lemon vinaigrette.
Ingredients
•
4 chicken breasts
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1/3 cup dry white wine
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1 lemon, juiced
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1 small shallot, chopped
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2 teaspoons extra-virgin olive oil
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1 clove garlic, crushed
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1 lemon, juiced
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1 tablespoon red wine vinegar
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1 tablespoon extra-virgin olive oil
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2 teaspoons lemon zest
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1/2 teaspoon salt, divided
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1/2 teaspoon freshly ground black pepper, divided
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4 cups trimmed arugula
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8 ounces cherry tomatoes, halved
Directions
1
Marinate the chicken: Pound chicken breasts on a work surface using a meat tenderizer or heavy pan to a thickness of 1/4 inch. Whisk wine, lemon juice, shallot, olive oil, and garlic together in a shallow bowl. Add chicken breasts to the bowl and marinate for 15 minutes.
2
Meanwhile, make the salad: Whisk lemon juice, vinegar, olive oil, lemon zest, and 1/4 teaspoon each salt and pepper together in a large bowl. Add arugula and tomatoes; toss to combine.
3
Cook the chicken: Preheat an outdoor grill for high heat and lightly oil the grate, or heat a skillet over high heat.
4
Remove chicken from marinade; discard remaining marinade. Season chicken with remaining 1/4 teaspoon each salt and pepper.
5
Cook chicken on the preheated grill until golden brown and just cooked through, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Plate chicken with arugula salad on top.