Skip to main content
Chicken Paillard

Chicken Paillard

with Mustard Potato and Green Bean Salad

Recipe Development Team
Recipe Development TeamPublished on January 12, 2016
3.5
(8K customers rated)

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!

Tags:
Gluten-free
Allergens:
Milk

The quantities provided above are averages only.

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

Total Time30 minutes
Prep Time
DifficultyEasy

Ingredients

serving amount

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

box

Pepper

Nutrition Values

/ per serving
Calories541 kcal
Energy (kJ)2263.5 kJ
Fat21 g
Saturated Fat4 g
Carbohydrate43 g
Sugar7 g
Dietary Fiber7 g
Protein46 g
Sodium237 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

Pot
Large Pan
Plastic Wrap
Strainer
Large Bowl

Instructions

1

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
2

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
3

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.

4

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.

5

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
6

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).

Finish and Plate
7

Plate: Serve the sliced chicken on a bed of mustard potato and green bean salad and enjoy!

More delicious recipes with similar ingredients

Personal Pizzas

Personal Pizzas

with Prosciutto, Artichokes, and Fresh Mozzarella
Korean Chicken Tacos for Dinner

Korean Chicken Tacos for Dinner

with a Chicken Stir-Fry for Lunch
Lemon Dill Lobster Ravioli and Shrimp

Lemon Dill Lobster Ravioli and Shrimp

and Marinated Zucchini Ribbons
Sriracha Cha-Cha Chicken

Sriracha Cha-Cha Chicken

with Hoisin, Roasted Sweet Potatoes, and Broccoli
Pan-Seared Chicken & Orecchiette Primavera

Pan-Seared Chicken & Orecchiette Primavera

with Parmesan Cream Sauce & Spring Veggies
Barbecue Pulled Pork Sandwiches

Barbecue Pulled Pork Sandwiches

with Quick-Pickled Cucumbers and a Cabbage Carrot Slaw
Beef & Mushroom Shepherd’s Pie

Beef & Mushroom Shepherd’s Pie

topped with White Cheddar Mashed Potatoes
Pearled Couscous Salad

Pearled Couscous Salad

with Citrus & Fennel
Lemon Pepper Chicken Linguine

Lemon Pepper Chicken Linguine

with Spinach and Parmesan
Bacon & Spinach Breakfast Biscuit Bombs

Bacon & Spinach Breakfast Biscuit Bombs

3x the delicious servings!
Double Sauced Turkey Street Cart Bowls

Double Sauced Turkey Street Cart Bowls

with Yellow Rice
Parmesan Herb-Crusted Salmon

Parmesan Herb-Crusted Salmon

with Garlic Mashed Potatoes, Asparagus & Creamy Mustard Sauce
Tangy Plum Dijon–Glazed Chicken

Tangy Plum Dijon–Glazed Chicken

with Thyme Roasted Root Vegetables & Cauliflower Rice
Chicken, Zucchini & Tomato Flatbreads

Chicken, Zucchini & Tomato Flatbreads

with Lemon Ricotta, Fresh Parsley, Honey & Chili Flakes
Lemon-Feta Chicken & Chickpea Rice Bowls

Lemon-Feta Chicken & Chickpea Rice Bowls

with Roasted Broccoli, Red Onion & Creamy Shawarma Sauce
Butter-Basted Southwestern Pork Chops

Butter-Basted Southwestern Pork Chops

with Cheesy Sweet Potato Jumble, Pico de Gallo & Lime Crema
Butter-Basted Southwestern Chicken

Butter-Basted Southwestern Chicken

with Cheesy Sweet Potato Jumble, Pico de Gallo & Lime Crema
One-Pan Baja Chicken Quesadillas

One-Pan Baja Chicken Quesadillas

with Salsa Fresca, Lime Crema & Hot Sauce
Balsamic-Glazed Pork Meatloaves

Balsamic-Glazed Pork Meatloaves

with Thyme-Roasted Brussels Sprouts & Sweet Potato Jumble
Dukkah-Crusted Pork Chops

Dukkah-Crusted Pork Chops

with Mashed Potatoes and Lemony Greens

This week's must-try HelloFresh recipes