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American Recipes
Chicken Paillard

Chicken Paillard

with Herb Gremolata, Rosemary Potatoes, and Arugula Salad

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Rated 3.2 / 4out of 4913 ratings
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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.

Tags:Gluten free

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

Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

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/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2117.1040000000003 kJ
Calories506 kcal
Fat18 g
Saturated Fat2 g
Carbohydrate44 g
Sugar6 g
Dietary Fiber9 g
Protein47 g
Sodium109 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
Pot
Baking Dish
Small Bowl
Zester
Large Pan
Bowl
Instructionsarrow up iconarrow up icon
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1

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.

Butterfly the chicken breasts
Butterfly the chicken breasts
2

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.

3

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.

Make the gremolata
Make the gremolata
4

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.

Cook the chicken
Cook the chicken
5

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.

Sauté the potatoes
Sauté the potatoes
6

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.

7

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!