topBanner
Chicken Paillard

Chicken Paillard

with Rosemary Potatoes and Gremolata

Read more

The classic dish is sure to please. Lemon-marinated chicken is butterflied and then seared until golden. Crispy crushed potatoes are complimented by a side of bright arugula salad. We finished with an herby and fragrant gremolata.

Tags:Gluten-free

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time30 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

2 unit

Chicken Breasts

12 ounce

Yukon Gold Potatoes

1 sprig

Rosemary

4 ounce

Arugula

1 unit

Shallot

1 bunch

Parsley

2 clove

Garlic

1 unit

Lemon

Not included in your delivery

4 tablespoon

Olive Oil

1 pinch

Salt

1 pinch

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2648.472 kJ
Calories633 kcal
Fat32 g
Saturated Fat0 g
Carbohydrate45 g
Sugar0 g
Dietary Fiber10 g
Protein45 g
Sodium0 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Knife
Zester
Bowl
Spoon
Pot
Aluminum Foil
Pan
Instructionsarrow up iconarrow up icon
download icondownload icon
1

Zest and juice the lemon. Mince the shallot and the garlic. Strip the leaves off the rosemary spring, then coarsely chop. Finely chop the parsley.

2

Butterfly the chicken breasts: with your hand on top of the breasts, slice the breast carefully in half almost all the way through. Then open it up like a book and season with salt and pepper.

3

In a bowl, combine half the lemon juice and half the shallots with 1 tablespoon olive oil to marinate the chicken breasts.

4

Meanwhile, halve the potatoes and place in them in a pot with enough water to cover and a large pinch of salt. Bring to a boil and cook for 15 minutes, or until easily pierced with a knife. Drain.

5

While the potatoes cook, make the gremolata by combining parsley, half the garlic, and lemon zest in a bowl. Add 1 tablespoon olive oil, and a pinch of salt and pepper. Set aside.

6

Heat 1/2 tablespoon olive oil in a non-stick pan over medium-high heat. Sear each chicken breast for 3-4 minutes on each side, until juices run clear when pierced with a knife. Set aside and tent with foil to keep warm.

7

Once the potatoes are drained, crush them with the side of your knife on a cutting board. Heat 1/2 tablespoon olive oil in the same pan you cooked the chicken in. Add the potatoes over medium-high heat for about 3 minutes per side, until golden brown. Add the rosemary and remaining garlic and cook for about 30 seconds, until fragrant. Season with salt and pepper and set aside.

8

Toss the arugula with 1 tablespoon olive oil, remaining shallots and lemon juice, and a pinch of salt and pepper. Serve the chicken with the gremolata on top and potatoes and arugula salad to the side