Chicken Paillard: the Simple French Way of Cooking Chicken

Ingredients

• chicken cutlets or 4 tenderized chicken breasts6
• avocado oil3 tablespoons
• cassava flour4 tablespoons
• chicken broth (ideally bone broth)½ cup
• cherry tomatoes, halved1 cup
• juice of half a lemon
• arugula4 cups
• oregano1 teaspoon
• sea salt½ teaspoon
• pepper1 teaspoon

Method

1. 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.
2. 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.
3. 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.
4. 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.
5. Pour a small amount of roux at the bottom a bowl for serving.
6. Add arugula, chicken breast and tomatoes.
7. Top with remaining roux and a squeeze of lemon.