Is there ever an end to what you can cook when your protein of choice is chicken? It's quite possibly the most versatile item in your kitchen. This recipe is so easy and flavorful that it's perfect for a busy weeknight meal.
Makes: 4 servings
Start to finish: 20 minutes
2 very large chicken breasts, or 4 small ones
1 Tbsp olive oil, plus more for drizzling
2 Tbsp fresh Thyme or Rosemary, chopped
2 Tbsp fresh parsley, chopped
2 Tbsp fresh oregano, chopped
zest of 1 lemon
salt and pepper
1 Tbsp butter
1 cup chicken broth
1 Tbsp flour
more salt and pepper
You might be wondering to yourself, what the heck is a chicken paillard? It's a fancy french term for when you saute meat that has been pounded out very thin. Sounds way better than "flat chicken" doesn't it?
All kidding aside, start by taking out a full work day's worth of frustration by pounding this chicken until it can be pounded no more (about 1/2 inch thick). If you use two large breasts, cut them in half.
Next, chop your herbs. The great thing about this dish is that what herbs you use are completely up to you. Any will do. Today I used rosemary, parsley and oregano. Thyme and basil would also be good. Just roll with what you have on hand.
Heat your oil and skillet over medium-high heat. Then dress the chicken breasts with the chopped herbs and lemon zest.
When the pan is nice and hot, lay down the chicken and brown them on each side for 3 minutes.
When the chicken is browned on each side, turn the heat down to medium so it doesn't burn and cook another minute or two, or until the chicken measures 165 degrees. Plate these under some aluminum foil while you make your gravy. Mmmmm gravy...
Melt one tablespoon of butter in the skillet you cooked your chicken in. Whisk in the flour and let it cook for a minute. Then add the chicken broth. Continue whisking constantly until it thickens and starts to resemble gravy.
Once it has thickened, take it off the heat and add salt and pepper to taste.
Serve this alongside a grain and vegetable...