Chicken Paillard

Make this chicken paillard recipe for tender, wine-marinated grilled chicken paired with an arugula and tomato salad in a simple lemon vinaigrette.

• Preparation Time: 15 mins
• Cooking Time: 5 mins
• Total Time: 20 mins
• Calories: 280 Calories

Ingredients

• 2 teaspoons lemon zest
• 1 lemon, juiced
• 1 tablespoon red wine vinegar
• 1 clove garlic, crushed
• 1 tablespoon extra-virgin olive oil
• 2 teaspoons extra-virgin olive oil
• 1 small shallot, chopped
• 8 ounces cherry tomatoes, halved
• 4 chicken breasts
• 4 cups trimmed arugula
• 0.33333334326744 cup dry white wine
• 0.5 teaspoon salt, divided
• 0.5 teaspoon freshly ground black pepper, divided

Recipe Instructions

Step 1

Marinate the chicken: Pound chicken breasts on a work surface using a meat tenderizer or heavy pan to a thickness of 1/4 inch. Whisk wine, lemon juice, shallot, olive oil, and garlic together in a shallow bowl. Add chicken breasts to the bowl and marinate for 15 minutes.

Step 2

Meanwhile, make the salad: Whisk lemon juice, vinegar, olive oil, lemon zest, and 1/4 teaspoon each salt and pepper together in a large bowl. Add arugula and tomatoes; toss to combine.

Step 3

Cook the chicken: Preheat an outdoor grill for high heat and lightly oil the grate, or heat a skillet over high heat.

Step 4

Remove chicken from marinade; discard remaining marinade. Season chicken with remaining 1/4 teaspoon each salt and pepper.

Step 5

Cook chicken on the 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.