Chicken Paillard With Black Olive and Sprout Salad
Serves 4|
Hands-On Time:
|
Total Time:
Ingredients
- 1 tablespoon red wine vinegar
- 4 tablespoons extra-virgin olive oil
- 1 1/4 teaspoons kosher salt
- 2 1/4 teaspoons freshly ground black pepper
- 2 celery stalks, chopped
- 1/2 small red onion, thinly sliced
- 1/2 cup black olives, pitted
- 2 cups fresh sprouts (such as radish or alfalfa)
- 4 6-ounce boneless, skinless chicken breasts
Directions
- In a large bowl, whisk the vinegar, 3 tablespoons oil, ¼ teaspoon salt, and ¼ teaspoon pepper. Add celery, onion, olives, and sprouts. Toss well.
- Rinse chicken under cold water; pat dry with paper towels.
- Between 2 pieces of plastic wrap, pound chicken to ½-inch thickness with a mallet or the bottom of a skillet. Season with remaining salt and pepper.
- Heat the remaining oil in a skillet over medium heat. Working in batches, sauté the chicken until cooked through, about 3 minutes per side.
- Transfer to plates and top with the salad.
Nutritional Information
- Per Serving
- Calories 338.74Calories From Fat 52%
- Calcium 56.28mg
- Carbohydrate 3.98g
- Cholesterol 93.98mg
- Fat 19.8g
- Fiber 1.76g
- Iron 2.35mg
- Protein 35.51mg
- Sat Fat 3.34g
- Sodium 596.64mg
What does this mean? See
Nutrition 101
.
Similar Recipes
Quick Tip
Pounding the breasts ensures that they will cook quickly and evenly. Or substitute thinly sliced cutlets, allowing 2 per person.
What's on Your Plate?
Advertisement
FRESH PICK
Cranberries
High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost
always eaten cooked, as in the classic Thanksgiving relish.
