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Chicken Paillard

This is perfect for Bastille Day or anytime.

1 lb. boneless skinless chicken breasts or thighs
1/8- 1/4 tsp each: salt, pepper
1 - 3 T olive oil
1 - 2 T fresh lemon juice (adjust to taste)
Lemon zest
1/8 c. dry white wine
1 - 2 cloves garlic, crushed and chopped
1/4 - 1/2  tsp each: dried parsley, dried oregano

Place chicken breasts between two pieces of plastic wrap and pound with a meat pounder until chicken is thin. 

In a bowl combine remaining ingredients put bowl in fridge to marinate for a few hrs.

Heat skillet to medium high heat, Lower heat to medium, add oil. Add chicken to pan and cook on 1 side for 5 - 6 min. Flip over and cook chicken on other side for 5 - 6 min or until done.

Remove chicken from skillet and place on serving plate to let rest.

Serves 4 



This post first appeared on Cooking With Heide™/Cooking With Heidi™, please read the originial post: here

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Chicken Paillard

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