Try this chicken paillard recipe for a super-easy, simple chicken dish with lemon juice lending a fresh taste. It's very refreshing for an outdoor barbecue or spring dinner. Pairs well with a dry white wine.
Ingredients
- 4 skinless , 6 ounce
- 0.33 cups dry white wine , Optional
- 1 lemon , juiced
- 1 small shallot , chopped
- 2 teaspoons extra-virgin olive oil
- 1 clove garlic , crushed
Instructions
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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.
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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.
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3
Cook the chicken: Preheat an outdoor grill for high heat and lightly oil the grate, or heat a skillet over high heat.
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4
Remove chicken from marinade; discard remaining marinade. Season chicken with remaining 1/4 teaspoon each salt and pepper.
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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.
Nutrition Facts
Per serving
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