Description
Making chicken paillard is a wonderfully French way to make chicken. Usually pounded thin, this marinated chicken paillard is covered with a roux and served on top of a salad. You can also go with cooked grains like rice and cooked veggies.
Ingredients
Scale
- 6 chicken cutlets or 4 tenderized chicken breasts
- 3 tablespoons avocado oil
- 4 tablespoons cassava flour
- ½ cup chicken broth (ideally bone broth)
- 1 cup cherry tomatoes, halved
- juice of half a lemon
- 4 cups arugula
- 1 teaspoon oregano
- ½ teaspoon sea salt
- 1 teaspoon pepper
Instructions
- If you buy chicken breast, use a meat pounder and pound it thin on a cutting board. If you use a chicken cutlet, you don’t need to pound the meat.
- In a medium-sized bowl, marinate the chicken breasts in lemon juice, oregano, salt, pepper and 2 tablespoons avocado oil. Cover and marinate in fridge for at least 1 hour.
- In a large pan over medium heat, transfer chicken breasts and cook for about 10 minutes or until done. Set aside on a paper towel to make roux.
- In the same pan over medium heat, combine flour, half-cup of broth and remaining oil. Whisk to create a light roux. About 10 minutes.
- Pour a small amount of roux at the bottom a bowl for serving.
- Add arugula, chicken breast and tomatoes.
- Top with remaining roux and a squeeze of lemon.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Main Dishes
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1 serving (368g)
- Calories: 459
- Sugar: 2.6g
- Sodium: 426mg (28% DV)
- Fat: 17.9g
- Saturated Fat: 2.8g
- Unsaturated Fat: 12.1g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1.4g
- Protein: 62.5g
- Cholesterol: 199mg