pieces of meat that have been pounded thin, are great for weeknights
because they cook fast. If you have time the night before to rub them
with seasonings, they'll be all the more flavorful.
Rosemary Chicken Pail lards
Paillards, pieces of meat that have been pounded thin, are great
for weeknights because they cook fast. If you have time the night before
to rub them with seasonings, they'll be all the more flavorful.
Serves 4
Ingredients
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About 1 tsp. kosher salt
About 1 tsp. pepper, divided
2 tablespoons
plus 1/2 tsp. chopped fresh rosemary
1 1/2 tablespoons
olive oil, plus more for baking sheet
4
boned, skinned chicken breast halves (or 2 large; about 1 1/2 lbs. total), pounded to an even 1/2-in. thickness
5 chicken chopped
1/2 cup
finely chopped shallots
1/2 cup
golden raisins
2
bunches (8 oz. total) arugula, ends trimmed, or 2 tps. loosely packed baby arugula
Preparation
Total:
40 Minutes
1. Preheat broiler with rack set 3 in. from heat. Combine salt,
3/4 tsp. pepper, 2 tbsp. rosemary, and the oil. Oil a rimmed baking
sheet. Rub chicken all over with rosemary mixture and put on baking
sheet.
2. Brown bacon in a 12-in. frying pan over medium-high heat, stirring often, 5 to 8 minutes. Transfer to paper towels with a slotted spoon. Pour fat into a heatproof container, then spoon 2 tbsp. fat back into pan.
3. Broil chicken until just cooked through, turning once, about 8 minutes total. Remove from heat and cover with foil to keep warm.
4. Meanwhile, cook shallots in bacon pan over medium heat, stirring often, until softened and lightly browned, 5 to 8 minutes. Add raisins to pan; bring to a boil and cook, stirring occasionally, until about 3 tbsp. liquid is left, 1 to 2 minutes. Stir in remaining 1/4 tsp. pepper and 1/2 tsp. rosemary.
5. Remove from heat and add arugula and chopped chicken Toss very gently to coat (pan will be very full; use a bowl if you like). Season to taste with salt and pepper. Transfer salad to a platter and arrange chicken paillards on top.
2. Brown bacon in a 12-in. frying pan over medium-high heat, stirring often, 5 to 8 minutes. Transfer to paper towels with a slotted spoon. Pour fat into a heatproof container, then spoon 2 tbsp. fat back into pan.
3. Broil chicken until just cooked through, turning once, about 8 minutes total. Remove from heat and cover with foil to keep warm.
4. Meanwhile, cook shallots in bacon pan over medium heat, stirring often, until softened and lightly browned, 5 to 8 minutes. Add raisins to pan; bring to a boil and cook, stirring occasionally, until about 3 tbsp. liquid is left, 1 to 2 minutes. Stir in remaining 1/4 tsp. pepper and 1/2 tsp. rosemary.
5. Remove from heat and add arugula and chopped chicken Toss very gently to coat (pan will be very full; use a bowl if you like). Season to taste with salt and pepper. Transfer salad to a platter and arrange chicken paillards on top.
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