Chicken Paillard with Arugula Fennel Salad
Chicken paillard is one of those main course dishes that goes well warm or chilled. It’s quick to make, so versatile, and makes enviable leftovers.
Ingredients
2 pounds chicken breast, sliced thinly or pounded to ¼” - ½” thick (about 4 slices of chicken)
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2 tsp Cancale blend
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2 tsp OMG blend
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½ tsp ground black pepper
- 2 Tbsp Olive Oil
- -
1 4 oz container of baby arugula
1 fennel bulb, sliced thinly
¼ cup Rosé Vinaigrette plus a little extra for drizzling on the chicken.
- -
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2 Tbsp 1764 Blend
- ½ cup lemon juice
- ½ cup olive oil
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1 tsp fine sea salt
- 2 tsp sugar
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½ tsp garlic powder
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½ tsp onion powder
- - Measure the ingredients into a clean jar with a leakproof lid.
- - Shake to blend well.
For the Chicken
For the Salad
Rosé Vinaigrette
Directions
- Heat a grill pan, or heavy bottom skillet, over medium high heat.
- Mix the Cancale, OMG, and black pepper to combine.
- Coat the slices of chicken with olive oil and season with them with the spice mixture.
In the hot pan, sear each size of thinly sliced chicken breast to golden brown on both sides, or until chicken is just cooked. Keep in mind thin slices cook quickly and will continue cooking slightly even after removing from the pan.
- When all slices have been seared, remove them to a serving platter or individual plates.
Toss the arugula and fennel and plate with the chicken.
For a little extra finishing touch, drizzle the chicken with a little extra rose vinaigrette and enjoy!
Recipe Note
Recipe Notes
For the vinaigrette, we like the Rose for this dish but there are so many delicious options to choose:
Questions? Contact helen@laboiteny.com
