Chicken Paillard with Black Olive and Sprout Salad |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 1 |
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Ingredients:
1 tablespoon red wine vinegar |
4 tablespoons extra-virgin olive oil |
1 1/4 teaspoons kosher salt |
2 1/4 teaspoons freshly ground black pepper |
2 celery stalks, chopped |
1/2 small red onion, thinly sliced |
1/2 cup black olives, pitted |
2 cups fresh sprouts (such as radish or alfalfa) |
4 6-ounce boneless, skinless chicken breasts |
Directions:
1. In a large bowl, whisk together the vinegar and 3 tablespoons of the oil. Season with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Add the celery, onion, olives, and sprouts and toss well.Rinse the chicken under cold water and pat dry with paper towels. Place between 2 pieces of plastic wrap and pound with a mallet, rolling pin, or bottom of a skillet to an even 1/2-inch thickness. Season the chicken with the remaining salt and pepper.Heat the remaining oil in a skillet over medium heat. Working in batches, add the chicken and saute until cooked through, about 3 minutes per side. Transfer the chicken to plates and top with the salad.Tip: Pounding the chicken ensures that it will cook quickly and evenly. For a time-saving alternative, look for thinly sliced cutlets, available at many grocery stores. Because the pieces are smaller than standard breasts, allow 2 per person.
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