Herbed Lemon Chicken Paillard with Arugula Salad

• 4 boneless, skinless chicken breasts
• 1/4 cup fresh parsley, chopped
• 2 tablespoons fresh thyme leaves
• Zest and juice of 1 lemon
• Salt and pepper to taste
• 1/2 cup all-purpose flour
• 1/3 cup olive oil
• 4 cups arugula
• 1/4 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 2 tablespoons Parmesan cheese, shaved
• 2 tablespoons balsamic vinaigrette

Steps

1. 1 Place each chicken breast between two sheets of plastic wrap and pound to an even thickness.
2. 2 In a small bowl, mix parsley, thyme, lemon zest, salt, and pepper.
3. 3 Dredge each chicken breast in flour, shaking off excess, then press herb mixture onto both sides.
4. 4 Heat olive oil in a large skillet over medium-high heat.
5. 5 Cook chicken for 2-3 minutes per side, until golden and cooked through.
6. 6 Transfer chicken to a plate and let rest.
7. 7 In a large bowl, toss arugula, cherry tomatoes, and red onion with balsamic vinaigrette.
8. 8 Divide salad among plates, top with chicken, and garnish with lemon slices and Parmesan shavings.

Equipment

• Skillet
• Plastic wrap
• Chef's knife
• Cutting board

Variations

• Add a splash of white wine to the skillet for a deglazed sauce.
• Substitute chicken with turkey cutlets for a lighter option.

Substitutions

• Use Italian seasoning if fresh herbs are unavailable.
• Substitute arugula with spinach for a milder flavor.

Pairings

• Pairs well with a crisp white wine or a sparkling water with lemon wedge.

Nutrition

Tips

• Pound the chicken breasts evenly for consistent cooking.
• For extra flavor, marinate the chicken with herbs for 30 minutes before cooking.

Storage

Store in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat.

Freezing: Freezes well for up to 1 month. Thaw overnight in the refrigerator before reheating.

Serving Suggestions

• Serve with crusty bread or a side of roasted potatoes for a complete meal.

FAQ