Chicken Paillard With Black Olive and Sprout Salad

Chicken Paillard With Black Olive and Sprout Salad
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Serves 4| Hands-On Time: | Total Time:

Ingredients

Directions

  1. 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.
  2. Rinse chicken under cold water; pat dry with paper towels.
  3. 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.
  4. Heat the remaining oil in a skillet over medium heat. Working in batches, sauté the chicken until cooked through, about 3 minutes per side.
  5. Transfer to plates and top with the salad.
By August, 2005

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 .

Quick Tip

Chicken Cutlet
Pounding the breasts ensures that they will cook quickly and evenly. Or substitute thinly sliced cutlets, allowing 2 per person.

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