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Chicken Paillard

Chicken Paillard

Name: Chicken Paillard
Prep time: 15 min
Cook time: 4 min
Total time: 34 min
Yield: 4 chicken breasts
Ingredients: 4 (6 ounce) skinless, boneless chicken breast halves; ⅓ cup dry white wine; 1 lemon, juiced; 1 small shallot, chopped; 2 teaspoons extra-virgin olive oil; 1 clove garlic, crushed; 1 lemon, juiced; 1 tablespoon red wine vinegar; 1 tablespoon extra-virgin olive oil; 2 teaspoons lemon zest; ½ teaspoon freshly ground black pepper, divided; ½ teaspoon salt, divided; 4 cups trimmed arugula; 8 ounces cherry tomatoes, halved

Rating: 4.57 stars

35 Ratings
29 Reviews
15 Photos

This is a super-easy dinner and very refreshing for an outdoor barbeque or spring dinner. The lemon adds a fresh taste to a simple chicken dish.

By Megan

Recipe Summary

prep:

15 mins

cook:

4 mins

additional:

15 mins

total:

34 mins

Servings:

Yield:

4 chicken breasts

Nutrition Info

Directions

Step 1

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.

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Step 2

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.
Step 3

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; season with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.
Step 5

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.

Cook's Notes:

Pairs well with a dry white wine.

Tips

For a more colorful dish, use multi-colored tomatoes. Use grape tomatoes instead of cherry tomatoes, if desired.

Tips

Substitute spring mix, spinach, or romaine lettuce if the arugula is too bitter.

Editor's Note:

Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.

Nutrition Facts

Per Serving:

280.4 calories; 36.6 g protein; 5.6 g carbohydrates; 96.9 mg cholesterol; 387.5 mg sodium. Full Nutrition

Reviews (29)

Most helpful positive review

Donna Lensen

08/23/2016

WOOF! Delicious! Just as written! Refreshing different light but satisfying. Here's a little trick to get the best lemon zest: take a fresh lemon cut it in half remove as many seeds as possible freeze it. Grates like a dream when frozen! Makes the best dressing ever! Read More

Helpful

(11)

Most helpful critical review

Minou

01/07/2019

This recipe unfortunately didn t turn out well. I let the chicken marinate for a few hours and I cooked one test piece. It was completely lacking in flavor. I ended up dumping a bunch of spices on it and frying up the chicken and basically making a different dish: Read More

35 Ratings

5 star values: 25
4 star values: 6
3 star values: 3
2 star values: 1
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Donna Lensen

08/23/2016

Helpful

(11)

Bree Darling Davis

07/13/2016

Rarely do I make a recipe as-written & not want to tweak it the next time. This was spot-on & amazing. I served it with various tiny roasted potatoes in olive oil & herbs. It was a hit!...(& easy!) Read More

Helpful

(6)

Happyschmoopies

03/29/2016

This recipe was so simple to get together which made it perfect for a weeknight meal. I only marinated the chicken for about 30 minutes and I didn't think it absorbed much flavor from the marinade so next time I would leave it in a little longer. I added a touch of honey to the dressing to take the edge of f of the acidity. The salad with the chicken was the perfect bite. I loved the punch of citrus with the bitter arugula. Read More

Helpful

(5)

stephanie whitmire

03/08/2016

This was very good. It had really great flavor. I do suggest that if you don't like really citrus tasting chicken than to keep the salad separate from the chicken. (From my son) Read More

Helpful

(1)

sanzoe

03/31/2016

This was a refreshing dish to kick off spring. It was light and flavorful and refreshing after a winter of heavy meals. Read More

Helpful

(1)

Liz Dalton 'Lizzie'

03/30/2016

Simple and tasty! I made the recipe exact except for using twice the garlic and no shallots. I love grilled chicken with salad a great spring and summer meal. Read More

Helpful

(1)

Buckwheat Queen

03/23/2016

Delicious! I had to use sundried tomatoes instead of fresh but otherwise followed the recipe. Excellent simple and easy. Loved it indeed. Read More

Helpful

(1)

Marianne

02/21/2016

We thought this was very good and will have it again. My pounded out chicken was thicker than the 1/4" suggested and so took a little longer to bbq and my tomatoes were the cocktail tomatoes rather than the required ones. I marinated the chicken for an hour rather than the 15 minutes asked for. Otherwise I followed the recipe. I almost forgot the zest for the arugula but a late addition didn't make much difference. If your lemon is quite tart don't be afraid to add a very little sugar to the dressing. We enjoyed this dinner! Thanks! Read More

Helpful

(1)

DIANA GAINES

09/16/2018

I changed it up a bit by using boneless skinless chicken thighs - very succulent! I live in an apartment so I couldn't grill...I used a heavy copper pan and med-high heat olive oil till it sizzles then 3 min per side. I cooked 3 pounds in 3 rounds. When I served I used the first ones that I took out of the pan and had wrapped in paper towels. They were perfect! So easy and really appreciated by my friends! Read More

Helpful

(1)

Minou

01/07/2019

More Reviews

Back to Chicken Paillard

All Reviews for Chicken Paillard

- of Reviews

Nutritional Information

Chicken Paillard

Servings Per Recipe: 4
Calories: 280.4

% Daily Value *

protein: 73 %

carbohydrates: 2 %

exchange other carbs:

dietary fiber: 5 %

sugars:

fat: 16 %

saturated fat: 10 %

cholesterol: 32 %

vitamin a iu: 18 %

niacin equivalents: 177 %

vitamin b6: 49 %

vitamin c: 26 %

folate: 9 %

calcium: 6 %

iron: 11 %

magnesium: 19 %

potassium: 15 %

sodium: 16 %

thiamin: 10 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for: Photos of Chicken Paillard

1 of 29

All Reviews

Donna Lensen

08/23/2016

Helpful

(11)

Bree Darling Davis

07/13/2016

Rarely do I make a recipe as-written & not want to tweak it the next time. This was spot-on & amazing. I served it with various tiny roasted potatoes in olive oil & herbs. It was a hit!...(& easy!)

Helpful

(6)

Happyschmoopies

03/29/2016

Helpful

(5)

stephanie whitmire

03/08/2016

This was very good. It had really great flavor. I do suggest that if you don't like really citrus tasting chicken than to keep the salad separate from the chicken. (From my son)

Helpful

(1)

sanzoe

03/31/2016

This was a refreshing dish to kick off spring. It was light and flavorful and refreshing after a winter of heavy meals.

Helpful

(1)

Liz Dalton 'Lizzie'

03/30/2016

Simple and tasty! I made the recipe exact except for using twice the garlic and no shallots. I love grilled chicken with salad a great spring and summer meal.

Helpful

(1)

Buckwheat Queen