Chicken Paillard With Lemon Basil Potatoes Simple Salad Recipes

Steps:

• Pound chicken breasts on a work surface using a meat tenderizer or heavy pan to 1/4-inch thick. Whisk wine, juice of 1 lemon, shallot, 2 teaspoons olive oil, and garlic together in a shallow bowl. Add chicken breasts; marinate for 15 minutes.
• Whisk juice of 1 lemon, vinegar, 1 tablespoon olive oil, and lemon zest together in a large bowl; stir in 1/4 teaspoon salt and 1/4 teaspoon pepper. Add arugula and tomatoes; toss to combine.
• Preheat an outdoor grill for high heat and lightly oil the grate, or heat a skillet over high heat.
• Remove chicken from marinade; season with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.
• Cook chicken on preheated grill until golden brown and just cooked through, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Plate chicken with arugula salad on top.

Steps:

• Place the potatoes, chicken stock, lemon juice, 2 tablespoons olive oil, 1 teaspoon salt, and 1/4 teaspoon black pepper in a medium saucepan. Bring to a boil over medium-high heat. Reduce the heat and simmer until the potatoes are tender, about 20 to 25 minutes.
• Drain the potatoes and place in a serving bowl. Drizzle with the remaining olive oil. Add the lemon zest and 3 tablespoons of the basil. Toss well and garnish with the remaining chopped basil.

Steps:

• Preheat a large nonstick skillet over medium high heat. Arrange the chicken in a shallow baking dish and drizzle meat with extra-virgin olive oil to just coat the chicken, about 1 1/2 tablespoons, total. Combine chopped herbs and lemon zest and sprinkle over the chicken. Season the chicken with salt and pepper. Using your hands, rub the chicken and coat evenly with the herbs and seasonings. Wash hands with hot water and soap. Using tongs, transfer chicken in a single layer to hot skillet and cook chicken cutlets 3 or 4 minutes on each side. Cover cooked chicken loosely with foil to keep warm and repeat with remaining cutlets.
• Return pan to heat and add butter. When the butter melts, add flour to the butter and cook, stirring with whisk, a minute or 2 to make a light roux. Whisk in chicken broth. When broth thickens to just coat the back of a spoon, remove pan from heat and turn off burner.
• Toss salad greens with lemon juice and coarse salt. Drizzle 2 tablespoons extra-virgin olive oil around the bowl and re-toss greens.
• To serve, cover the bottom of a dinner plate with warm sauce. Top with a small pile of salad greens and 2 chicken cutlets.
• *sprinkle a little water in four medium size resealable food storage baggies, place 1 chicken breast in each bag and seal it up pushing out excess air. Using the bottom of a heavy pot or pan, pound each breast until flat but not so much that it wants to bust out of the bag. Lay these down flat in your freezer. Next time you are having a hunger attack, remove your prepared chicken piallard from the freezer placing in a large bowl in the sink. Turn on the cold water over the bowl in a slow steam, you will be amazed how fast they will defrost. Once defrosted remove the bags from the water, pat them dry and with a knife or scissors cut open 2 connecting sides of the bag, and they are ready for you to prepare as per recipe directions.

Steps:

• Place each chicken breast between 2 sheets of cling film or baking parchment. Use a meat mallet or rolling pin to bash each piece of chicken - flatten out to an even layer about 0.5cm thick. Transfer to a dish.
• To make the marinade, crush the garlic with a good pinch of salt using a pestle and mortar. Add the rosemary and sage, and give everything a good pounding. Stir through the lemon zest and juice, olive oil and some ground black pepper. Pour the marinade over the chicken, ensuring that it's well coated. Cover and chill for at least 2 hrs.
• Heat the barbecue. Once the flames have died down, spread the coals out to an even layer. Cook the chicken for 1-2 mins each side. Transfer to a board and leave to rest for a few mins.
• Meanwhile, pour the oil and balsamic vinegar into a large bowl. Add the rocket and some seasoning. Toss together, then shave over the Parmesan. Serve the salad with the chicken, with lemon wedges to squeeze over.

Steps:

• Take the chicken breasts, remove any fat. Place 1 chicken breast between pieces of plastic wrap and flatten with a meat mallet, until about 1/4-1/2 inch thick. Repeat for the remaining chicken.
• Place chicken into a large baking dish. Add the shallots, 1/4 of the olive oil, and the juice of 2 lemons (not the seeds). Season with Pepper to taste.
• Cover and marinate for 30 minutes, no longer, turning pieces of chicken after 15 minutes.
• While chicken is marinating, preheat the grill to high and make the salad. Place the greens in a large bowl. Slice the red onion thinly, and add to greens. Slice the tomatoes into 1/2 inch slices, then in half again and add to greens. Cover for now.
• Once chicken has marinated for 15 minutes, halve the potatoes and place in a pot. Add enough chicken broth (at least 1 cup, and water if needed) just to cover the potatoes. Squeeze the juice of 1 lemon into the pot, season with salt and pepper to taste.
• Bring the potatoes to a boil, then reduce heat to medium. Cook the potatoes about 20 minutes, or until fork tender.
• Grill the chicken on high about 5 minutes per side, or until just cooked through.
• While chicken is grilling, make the vinaigrette. Put the Dijon mustard, vinegar, the juice of half a lemon, salt, pepper and garlic powder into a bowl. Whisk in the olive oil until emulsified. Set aside.
• Drain potatoes when done, place back into pot. Drizzle a few tablespoons of olive oil onto the potatoes, salt, pepper, a tsp of lemon zest, juice of 1/2 a lemon, and the chopped basil. Mix to combine.
• To serve, place salad onto a large platter in 1 corner. Place potatoes into another corner. Add the chicken pieces in the remaining space. Add the dressing on top of the salad, while spooning a small amount onto the chicken breasts as well. Serve with a few lemon wedges.