Chicken Paillard
with Mustard Potato and Green Bean Salad
Mustard is one of our favorite secret weapons in the kitchen; it instantly adds a mellow, tangy punch to anything it touches. It’s perfectly folded into this warm potato salad. Quick-cooking chicken paillard helps put this dinner on the table in no time at all!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
12 ounce
Chicken Breasts
12 ounce
Yukon Gold Potatoes
1 unit
Red Onion
1 unit
Celery
¼ ounce
Parsley
6 ounce
Green Beans
1 tablespoon
Whole Grain Mustard
2 tablespoon
Red Wine Vinegar
1 ounce
Sour Cream
(Contains: Milk)
Not included in your delivery
7 teaspoon
Olive Oil
box
Salt
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Pepper
Nutrition Values
Utensils
Instructions
Cook the potatoes: Cut the potatoes into 3⁄4-inch cubes. Place the potatoes in a medium pot with a large pinch of salt and enough water to cover. Bring the water to a boil and cook the potatoes for about 15 minutes, until fork tender. Remove with a slotted spoon, keeping the water boiling on the stove.
Prep the ingredients: Meanwhile, halve, peel and mince 1⁄4 cup red onion. Finely dice the celery. Finely chop the parsley leaves. Halve the green beans lengthwise.
Butterfly the chicken breasts: With your hand on top of the chicken breast, slice carefully into the center of the meat, parallel to your cutting board, until the chicken is sliced almost through. Open the chicken like a book and season all sides with salt and pepper. Repeat with the other chicken breast. Place the chicken between two pieces of plastic wrap and pound with a mallet or heavy pan until the chicken is 1⁄2-inch thick.
Cook the chicken: Heat a drizzle of oil in a large pan over medium-high heat. Working in batches, if necessary, add the chicken to the pan and cook for 3-4 minutes per side, until fully cooked through. Set aside to rest for 5 minutes, then thinly slice against the grain.
Cook the beans: Add the green beans to the same pot used for the potatoes and cook for 2-3 minutes, until just tender. Drain the beans and rinse under cold water.
Make the potato salad: In a large bowl, mix together the sour cream, 1 teaspoon mustard, 1⁄2 Tablespoon vinegar (make sure to measure, we’ve sent more), 2 Tablespoons olive oil, and a pinch of salt and pepper. Carefully toss in the potatoes, celery, chopped parsley, green beans, and minced onion (to taste).
Plate: Serve the sliced chicken on a bed of mustard potato and green bean salad and enjoy!
