Chicken Paillard with Gem Salad and Toasted Almonds
- Level: Easy
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 205
- Total Fat
- 13
- Saturated Fat
- 2
- Carbohydrates
- 5
- Dietary Fiber
- 2
- Sugar
- 2
- Protein
- 17
- Cholesterol
- 50
- Sodium
- 338
- Total: 55 min
- Active: 40 min
Ingredients
Paillard:
2 boneless, skinless chicken breasts
Salt and fine ground black pepper
About 2 tablespoons neutral oil
Salad:
A thin slice of butter
About 1/4 cup slivered or sliced blanched almonds
1 small shallot, peeled
1 small clove garlic, peeled and trimmed
2 tablespoons fresh tarragon leaves, finely chopped
1 tablespoon white wine vinegar
1 round teaspoon Dijon mustard
Juice of 1/2 lemon
Salt and pepper
About 3 tablespoons EVOO
1/4 bulb fennel
1 small carrot
5 to 6 cups gem lettuce such as gem romaine or gem red leaf or other neutral lettuce, coarsely chopped
Directions
- For the paillard: On a rubber board, butterfly the breasts by cutting into and across them horizontally but not all the way through and opening them like a book. Evenly pound the chicken to 1/4 inch thickness and season with salt and fine ground black pepper.
- For the salad: Melt butter in a small (6-inch) skillet over moderate heat and add nuts. Toast, stirring occasionally, to golden and fragrant, then remove from heat, cool and chop.
- Grate or finely paste or paste shallot and garlic and place in a small mixing bowl, then add tarragon, vinegar, Dijon mustard, lemon and salt and pepper. Drizzle in EVOO as you whisk to emulsify the dressing.
- Very thinly slice fennel with a knife, mandoline or wide tooth of a box grater, then use a vegetable peeler, to shave carrot into curls. Combine the fennel and carrot with lettuce in a salad bowl.
- Heat a large nonstick skillet over medium-high to high heat with neutral oil, 2 turns of the pan. Add the chicken breast or breasts, cooking together or one at a time depending on pan size, turning once, about 5 minutes or until golden and just cooked through.
- Dress salad.
- Place chicken on dinner plates and top with salad, exposing half the paillard, then top with chopped butter-toasted nuts.