chicken-paillard-8b4568.pdf

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1
M A Y
2016
Chicken Paillard
with Herb Gremolata, Rosemary Potatoes, and Arugula Salad
The classic dish is sure to please. Lemon-marinated chicken
is butterflied and then seared until golden. Crispy potatoes
are complimented by a side of bright arugula salad. We
finished with an herby and fragrant gremolata.
Prep:
10 min
Total:
30 min
nut free
level
1
dairy free
gluten free
Chicken Breasts
Yukon Potatoes
Rosemary
Arugula
Shallot
Parsley
Garlic
Lemon
Ingredients
Chicken Breasts
Yukon Potatoes
Rosemary
Arugula
Shallot
Parsley
Garlic
Lemon
Olive Oil*
2 People
12 oz
12 oz
1/4 oz
4 oz
1
1/4 oz
2 Cloves
1
2T+1t
4 People
24 oz
24 oz
1/2 oz
8 oz
2
1/2 oz
4 Cloves
2
4T+2t
*Not
Included
Allergens
None
Ruler
Tools
Zester, Medium pot, Strainer,
Shallow dish, Small bowl,
Large pan, Medium bowl
Nutrition per person
Calories: 508 cal
|
Fat: 19 g
|
Sat. Fat: 2 g
|
Protein: 46 g
|
Carbs: 44 g
|
Sugar: 6 g
|
Sodium: 148 mg
|
Fiber: 9 g
2
halve the
lemon.
Halve, peel, and mince the
shallot.
Mince or grate
the
garlic.
Strip the
rosemary
off the sprigs, then roughly chop the
leaves.
Finely chop the
parsley.
Cut the
potatoes
into ¾-inch cubes
and place them in a medium pot with a pinch of
salt
and enough
water to cover by 2 inches. Bring to a boil and cook for 10-12 minutes,
until fork tender. Drain.
1
Prep the ingredients:
Wash and dry all produce.
Zest, then
4
2
Butterfly the chicken breasts:
Place one hand on top of the
the shallot,
and a large drizzle of
olive oil
in a shallow dish. Place the
chicken
into the marinade and flip to coat.
5
3
Marinate the chicken:
Combine the
juice of half a lemon, half
4
Make the gremolata:
In a small bowl, combine the
parsley,
chicken breast,
then slice into the middle of the meat, parallel to
the cutting board. Stop before cutting all the way through. Open the
chicken up like a book and season with
salt
and
pepper.
Repeat with
the other chicken breast.
5
Cook the chicken:
Heat a drizzle of
olive oil
in a large pan over
6
lemon zest,
and up to
half the garlic
(or less, to taste). Add a large
drizzle of
olive oil
and season with
salt
and
pepper.
medium-high heat. Add the
chicken
to the pan and cook for 3-4
minutes per side, until golden brown and cooked through. Remove
from the pan and set aside to rest for 5 minutes.
TIP:
You can tent the
chicken with tin foil to keep it warm.
over medium-high heat. Add the
rosemary,
remaining
garlic,
and a
drizzle of
olive oil
to the pan. Cook, tossing until fragrant and slightly
golden brown, for 3-4 minutes. Season generously with
salt
and
pepper.
6
Sauté the potatoes:
Add the drained
potatoes
to the same pan
7
Toss the salad and serve:
In a medium bowl, toss the
arugula
with the remaining
shallot,
a squeeze of
lemon juice,
and a drizzle
of
olive oil.
Season to taste with
salt
and
pepper.
Serve the
arugula
salad
alongside the
chicken paillard
and
rosemary potatoes.
Drizzle
with the
herb gremolata
and dig in!
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