July 24, 2020
Chicken Paillards With Endive-Parsley Salad
“These quick-cooking chicken breasts are the staples of the weeknight kitchen: fast, easy and completely adaptable,” says The New York Times columnist and Dinner in French cookbook author Melissa Clark.
Yield: Serves 4
Plan Ahead: You can marinate the chicken, covered, up to overnight in the fridge. The dressing will keep for up to 1 week in an airtight container in the fridge. Bring the dressing to room temperature before serving.
- Place chicken breast between two pieces of parchment paper and use mallet or rolling pin to pound to thickness of about a 1⁄2″. Repeat with remaining breasts. Season chicken breasts all over with sea salt and pepper.
- In bowl, combine lemon zest, sliced garlic and olive oil. Add chicken and toss to coat. Cover bowl and let chicken marinate at room temperature for 30 minutes.
- In small bowl, whisk together mustard, garlic, lemon juice, sea salt and olive oil. Season with pepper and more salt, if needed.
- In medium bowl, toss together endive and parsley. Set aside.
Finish Chicken & Serve
- In large skillet over medium-high heat, melt half the butter. Add half the chicken breasts, including half the garlic slices, and cook until meat is golden brown and tender, about 3 minutes per side. Transfer chicken to warm serving plates and tent with foil to keep warm; repeat with remaining butter, chicken and garlic.
- Toss dressing with salad greens and serve salad with chicken and lemon wedges alongside.
Excerpted from Dinner in French by Melissa Clark. ©2020 by Melissa Clark. Photographs ©2020 Laura Edwards. Published in the U.S. by Clarkson Potter Publishers, an imprint of the Crown Publishing Group, a division of Penguin Random House, New York. Reproduced by arrangement with the Publisher. All rights reserved.