5 minute Chicken Paillards
School is back in session and our afternoons are quickly filling up with activities meaning there isn't always time for an elaborate home cooked meal. By slicing chicken breasts in half and pounding them until they are 1/4 inch thick you can have dinner on the table in no time. A quick infusion of olive oil, butter, and herbs give you a really flavorful and healthy dish.
For 4 people, I use 3 large chicken breasts. You also need:
3-4 tbsp olive oil
1 tbsp butter
A few slices of onion
A slice of lemon
2 cloves smashed garlic
A sprig of rosemary
A handful of fresh herbs (parsley, basil...whatever you like)
salt and pepper
Begin by slicing chicken breasts in half directly across the middle and going with the grain so that you split it into two pieces, but do not make it thinner yet. Now place the breast half in between two layers of plastic wrap or in a plastic bag and pound it with a rolling pan until it has flattened to about 1/4 inch thickness. Sprinkle with salt and pepper and set aside. Continue flattening out the pieces and sprinkling with salt and pepper until you have enough.
Now set a skillet over medium heat and add olive oil, butter, onion, and garlic. Add a dash of salt and pepper and sweat the onions for a few minutes. Toss in your slice of lemon and rosemary. Scoot onions and garlic to the side and place chicken evenly throughout the pan and give each a half inch between, you may need to work in batches so you don't overcrowd the pan. Cook the chicken for two - three minutes undisturbed and then flip over for another two-theee minutes. Voila! The chicken should be finished, add to a plate and drizzle the pan sauce over the plate. Add another pinch of fresh ground pepper and roughly chopped fresh herbs onto the top. Serve with salad or whatever sides you like.