Chicken Paillard
with Herb Gremolata, Rosemary Potatoes, and Arugula Salad
The classic dish is sure to please. Lemon-marinated chicken is butterflied and then seared until golden. Crispy potatoes are complimented by a side of bright arugula salad. We finished with an herby and fragrant gremolata.
Ingredients
12 ounce
Chicken Breasts
12 ounce
Yukon Gold Potatoes
¼ ounce
Rosemary
4 ounce
Arugula
1 unit
Shallot
¼ ounce
Parsley
2 clove
Garlic
1 unit
Lemon
Not included in your delivery
7 teaspoon
Olive Oil
unit
Salt
unit
Pepper
Nutrition Values
Utensils
Cooking Steps
Prep the ingredients: Wash and dry all produce. halve the lemon. Halve, peel, and mince the shallot. Mince or grate the garlic. Strip the rosemary of the sprigs, then roughly chop the leaves. Finely chop the parsley. Cut the potatoes into ¾-inch cubes and place them in a medium pot with a pinch of salt and enough water to cover by 2 inches. Bring to a boil and cook for 10-12 minutes, until fork tender. Drain.
Place one hand on top of the 4 chicken breast, then slice into the middle of the meat, parallel to the cutting board. Stop before cutting all the way through. Open the chicken up like a book and season with salt and pepper. Repeat with the other chicken breast.
Marinate the chicken: Combine the juice of half a lemon, half the shallot, and a large drizzle of olive oil in a shallow dish. Place the chicken into the marinade and flip to coat.
In a small bowl, combine the parsley, lemon zest, and up to half the garlic (or less, to taste). Add a large drizzle of olive oil and season with salt and pepper.
Heat a drizzle of olive oil in a large pan over medium-high heat. Add the chicken to the pan and cook for 3-4 minutes per side, until golden brown and cooked through. Remove from the pan and set aside to rest for 5 minutes. TIP: You can tent the chicken with tin foil to keep it warm.
Add the drained potatoes to the same pan over medium-high heat. Add the rosemary, remaining garlic, and a drizzle of olive oil to the pan. Cook, tossing until fragrant and slightly golden brown, for 3-4 minutes. Season generously with salt and pepper.
Toss the salad and serve: In a medium bowl, toss the arugula with the remaining shallot, a squeeze of lemon juice, and a drizzle of olive oil. Season to taste with salt and pepper. Serve the arugula salad alongside the chicken paillard and rosemary potatoes. Drizzle with the herb gremolata and dig in!
