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Chicken Paillard

Chicken Paillard with Herb Salad and Goat Cheese

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On the menu Aug 18 — Aug 24

Learn a classic French technique (and impress your dinner date) with tonight's elegant chicken paillard. Pounding out the meat not only gives it a tender texture—it also cuts down on cook time. The chicken is coated in fresh herbs, then pan-roasted until golden and fragrant. On top, lettuce, cabbage, and carrots are tossed in a tangy mustard-sherry vinaigrette, hit with spoonfuls of creamy goat cheese, and finished with crunchy walnuts.

  • < 600 Calories
  • Stovetop Only
  • Low Carb Diet
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium
By Chef Tim

By Chef Tim

  • Calories 560
  • Protein 43g
  • Total Carb 12g
  • Total Fat 36g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • mixed lettuces
    • 4 ounces
    • mixed lettuces
  • chives
    • 1/8 ounce
    • chives
  • parsley
    • 1/8 ounce
    • parsley
  • tarragon
    • 1/8 ounce
    • tarragon
  • shallot
    • 1
    • shallot
  • sherry vinegar
    • 1 tablespoon
    • sherry vinegar
  • whole-grain mustard
    • 1 tablespoon
    • whole-grain mustard
  • honey
    • 1/2 ounce
    • honey
  • boneless skinless chicken breasts
    • 2
    • boneless skinless chicken breasts
  • walnuts
    • 2 tablespoons
    • walnuts
  • unsalted butter
    • 2 packets
    • unsalted butter
  • shredded red cabbage
    • 1/4 cup
    • shredded red cabbage
  • shredded carrots
    • 1/4 cup
    • shredded carrots
  • goat cheese
    • 1 ounce
    • goat cheese

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • plastic wrap
  • meat mallet (optional)
  • 12" large pan