Chicken Paillard
Course:
Lunch, Dinner
Explorers and environmentalists Ashlan and Phillippe Cousteau are making a delicious chicken dish.
Ingredients
Ingredients for Chicken
- Chicken Breasts (2-4 butterflied and pounded)
- 1 bag or box of Arugula washed and dried
- ¼ lb. Parmigiana Reggiano, shaved with a vegetable slicer
- Capers (OPTIONAL)
Ingredients for Marinade
- ¼ cup Lemon Juice
- ¼ cup Olive Oil
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 1 Tablespoon Herbs de Provence
Ingredients for Dressing
- 1/8 cup Lemon Juice
- 1/8 cup Olive Oil
- 1 teaspoon Salt
- 1 teaspoon Pepper
Directions
1. Butterfly and pound chicken breasts.
2. Marinade for 20 mins or up to two hours in the fridge.
3. Place a heavy cast iron pan or frying pan on medium heat.
4. Pour in 1 Tablespoon cooking oil and wait until it starts to smoke slightly.
5. Add the first chicken breast and cook for about 2 minutes on each side. Chicken should be nice and golden colored with some darker spots but not burned.
6. Repeat with remaining pieces of chicken.
7. Place cooked chicken on plate, top with handful of arugula and drizzle with the dressing, OPTIONAL: Add capers if desired.