Chicken Paillard with Herbes de Provence and Spring Green Salad
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Ingredients & Equipment
What we send
- 5 ouncesasparagus
- 1/2 pintgrape tomatoes
- 1/8 ouncechives
- 1 tablespoonChampagne vinegar
- 2boneless skinless chicken breasts
- 4 ouncessugar snap peas
- 3 tablespoonsslivered almonds
- 1 teaspoonherbes de Provence
- 1 packetunsalted butter
- 3 ouncesbaby arugula
- 2 ouncesshaved Parmesan cheese
What You’ll Need
- olive oil
- kosher salt
- black pepper
- plastic wrap
- meat mallet (optional)
- 12" large pan
- Tree Nuts
Rinse all produce. Trim and discard woody bottoms of asparagus, then cut crosswise into 1-inch pieces (try lining up all the ends to cut them together!). Halve tomatoes. Peel shallot and mince enough to yield 2 tablespoons, then place in a large bowl that's big enough for the salad. Thinly slice chives, add to bowl with shallot, and pour over Champagne vinegar to marinate.
Pat chicken dry with paper towel and place between 2 large pieces plastic wrap, working in batches as needed. Using a meat mallet or heavy pan, pound to ¼-inch thickness. Set aside.
Heat 1 tablespoon olive oil in a large pan over medium heat. When oil is shimmering, add snap peas and asparagus and sauté until bright green and slightly tender, about 3 minutes. Add almonds to pan with vegetables and cook, stirring continuously to prevent burning, until golden, about 3 minutes more. Season with ¼ teaspoon salt and pepper as desired. Transfer vegetables to a plate, reserving pan for cooking chicken, and set aside.
Cook Chicken Paillard
Season chicken all over with herbes de Provence, ½ teaspoon salt and pepper as desired. Wipe pan from vegetables clean and return to medium heat with butter and 1 tablespoon olive oil. When butter is foamy, add chicken and sear until cooked through and no longer pink, 4-5 minutes per side.
While chicken cooks, add ¼ teaspoon salt and pepper as desired to bowl with shallot and chives, and whisk together. Whisking continuously, slowly add 2 tablespoons olive oil to fully combine. Add arugula, tomatoes, and sautéed vegetables to bowl with vinaigrette and toss to coat.
Plate Chicken Paillard
Divide spring green salad between plates, top with chicken paillard, and garnish with Parmesan. Dig in!