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    You are in: Home / Recipes / Chicken Paillard With Lemon-Basil Potatoes & Simple Salad Recipe
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    Chicken Paillard With Lemon-Basil Potatoes & Simple Salad

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    45 mins

    25 mins

    Chef #443166's Note:

    A traditional version of chicken paillard, marinated and grilled, served with lemon-basil red skin potatoes and a simple salad with a homemade vinaigrette. This is a very light, but filling dinner. To increase the vinaigrette, if desired, just double the ingredients.

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    Units: US | Metric


    1. 1
      Take the chicken breasts, remove any fat. Place 1 chicken breast between pieces of plastic wrap and flatten with a meat mallet, until about 1/4-1/2 inch thick. Repeat for the remaining chicken.
    2. 2
      Place chicken into a large baking dish. Add the shallots, 1/4 of the olive oil, and the juice of 2 lemons (not the seeds). Season with Pepper to taste.
    3. 3
      Cover and marinate for 30 minutes, no longer, turning pieces of chicken after 15 minutes.
    4. 4
      While chicken is marinating, preheat the grill to high and make the salad. Place the greens in a large bowl. Slice the red onion thinly, and add to greens. Slice the tomatoes into 1/2 inch slices, then in half again and add to greens. Cover for now.
    5. 5
      Once chicken has marinated for 15 minutes, halve the potatoes and place in a pot. Add enough chicken broth (at least 1 cup, and water if needed) just to cover the potatoes. Squeeze the juice of 1 lemon into the pot, season with salt and pepper to taste.
    6. 6
      Bring the potatoes to a boil, then reduce heat to medium. Cook the potatoes about 20 minutes, or until fork tender.
    7. 7
      Grill the chicken on high about 5 minutes per side, or until just cooked through.
    8. 8
      While chicken is grilling, make the vinaigrette. Put the Dijon mustard, vinegar, the juice of half a lemon, salt, pepper and garlic powder into a bowl. Whisk in the olive oil until emulsified. Set aside.
    9. 9
      Drain potatoes when done, place back into pot. Drizzle a few tablespoons of olive oil onto the potatoes, salt, pepper, a tsp of lemon zest, juice of 1/2 a lemon, and the chopped basil. Mix to combine.
    10. 10
      To serve, place salad onto a large platter in 1 corner. Place potatoes into another corner. Add the chicken pieces in the remaining space. Add the dressing on top of the salad, while spooning a small amount onto the chicken breasts as well. Serve with a few lemon wedges.

    Ratings & Reviews:


    Nutritional Facts for Chicken Paillard With Lemon-Basil Potatoes & Simple Salad

    Serving Size: 1 (1276 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 1543.5
    Calories from Fat 290
    Total Fat 32.2 g
    Saturated Fat 5.0 g
    Cholesterol 102.6 mg
    Sodium 673.0 mg
    Total Carbohydrate 261.7 g
    Dietary Fiber 41.5 g
    Sugars 16.0 g
    Protein 74.3 g

    The following items or measurements are not included:

    extra virgin olive oil

    spring greens

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