Summer flavors shine in this simple yet elegant dish. Seared chicken paillard provides a base for the zesty combination of peppery arugula, sweet-tart grapefruit, and a tangy dressing.
Prep Time15 minutesmins
Cook Time20 minutesmins
Total Time35 minutesmins
Course: Dinner, lunch
Cuisine: American, French
Keyword: chicken breast recipe, Chicken Cutlet, Chicken Paillard
Servings: 4
Calories: 365kcal
Author: Kellie
Cost: $13
Equipment
1 skillet
Ingredients
2boneless chicken breasts cut in half horizontally.
1/2tablespoonkosher salt
1/2teaspoonblack pepper
2tablespoonolive oil
8tablespoonsbuttercut into cubes
1shallotminced
3garlic clovesminced
Juice of 1 lemon and zest
1cupchicken stock
2tablespoonsheavy cream
1tablespoondijon mustard
1tablespoonhoney
6cupsarugula
1cupshaved parmesan
1grapefruitpeeled and segmented
Instructions
Place the chicken breasts, one at a time, between two sheets of plastic wrap or plate in a zip top bag, do not seal.
Using the flat side of a meat mallet or a rolling pin, pound the chicken until flattened to 1/4 inch thickness. Remove from the plastic wrap and season with salt and pepper on both sides.
Heat the oil and 1 tablespoon butter in a large skillet over medium high heat until the oil is simmering and the butter is melted.
Add the chicken to the pan, in batches if necessary, and cook until golden brown, approximately 2-3 minute. Flip the chicken and reduce the heat to medium. Continue cooking until the chicken is cooked through. Transfer to a plate and keep warm.
Repeat with the remaining chicken.
Add the shallot and 2 tablespoons butter to the pan, cook until softened, approximately 2 minutes. Stir in the garlic and cook for 1 minute longer.
Add the lemon juice, zest and chicken stock. Increase the heat to medium high and bring to a simmer while scraping the brown bits off the bottom of the pan with a wooden spoon. Simmer until the sauce reduced by 1/2. Stir in the remaining butter, cream, dijon and honey. Cook for 1-2 minutes longer. Season to taste.
Divide the arugula evenly among 4 plates and top each with the parmesan and grapefruit segments. Arrange the chicken on top and spoon the sauce over the chicken. Serve immediately