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Chicken Paillard with Gremolata and Argula Salad Recipe

   
 

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     Chicken Paillard with Gremolata and Argula Salad

Category   Entrees - Maindishes
Sub Category   None
Servings   2
Preptime   10 min
Ingredients
2 skinless chicken breast
1 lemon
1 large shallot
1 bunch parsley
1 garlic clove
Handful of arugula
Pepper
Salt
EVOO
 
Instructions
Zest and juice the lemon. Mince the shallot. In a bowl, combine half the lemon juice and half the shallots with 1Tb of EVOO.
Dry off the chicken and butterfly. Season chicken with salt and pepper. Marinate the chicken in the shallot dressing. Set aside for at least 20 minutes.
Chop the parsley. Mince the garlic. Gremolata- Combine all the lemon zest, parsley, garlic, 1Tb EVOO, pinch of salt and pepper in a small bowl. Set aside. Arugula Salad- Toss arugula with 1TB EVOO, remaining shallots, lemon juice, pinch of salt and pepper in a large bowl. Set aside.
Heat 1 Tb of EVOO in a non stick large pan on medium high heat. Sear chicken breast for 3 minutes on each side. Top with Gremolata sauce and serve with arugula salad.


Originally Submitted 2/9/2015





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