Chicken Paillard with Rosemary Potatoes and Germolata
Chicken Paillard with Rosemary Potatoes and Germolata
Ingredients:
- 2 4-ounce boneless skinless chicken breasts
- 12 ounces Yukon Potatoes, halved
- 1 sprig Rosemary, stemmed and chopped
- 4 ounces Arugula
- 1 Shallot, minced
- 1 bunch Italian parsley, finely chopped
- 2 cloves garlic, minced
- 1 Lemon, zest and juiced
- 4 tablespoons olive oil
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Preparation:
Butterfly the chicken breasts then salt and pepper.
To make the marinade combine half the lemon juice and half the shallots with 1 tablespoon olive oil, in a glass bowl and whisk to combine.
Place the chicken and the marinade in a resealable plastic bag and set aside.
While the chicken marinates, place the potatoes in a pot and fill with enough water to cover and add a large pinch of salt. Bring to a boil and cook for 15 minutes, or until easily pierced with a knife. Drain.
While the potatoes cook, make the germolata by combining parsley, half the garlic, and the lemon zest in a bowl. Add 1 tablespoon olive oil, and a pinch of Kosher salt and freshly ground black pepper, mix to combine and set aside.
Heat 1/2 tablespoon olive oil in a large on-stick skillet over medium-high heat. Sear each chicken breast for 3-4 minutes on each side, until the juices run clear when pierced with a knife. Set aside and tent with foil to keep warm.
Once the potatoes are drained, crush them with the side of your knife or spatula on a cutting board. Heat 1/2 tablespoon olive oil in the same pan you cooked the chicken in. Add the potatoes over medium-high heat for 3 minutes per side, until golden brown.
Add the rosemary and remaining garlic and cook for about 30 seconds, until fragrant. Season with Kosher salt and freshly ground black pepper and set aside.
Toss the arugula with 1 tablespoon olive oil, remaining shallots, lemon juice, and a pinch of freshly ground black pepper and Kosher salt.
Serve the chicken with the germolata on top along with the potatoes and arugula salad to the side.
Tools Used:
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Ingredients
- 2 4-ounce boneless skinless chicken breasts
- 12 ounces Yukon Potatoes, halved
- 1 sprig Rosemary, stemmed and chopped
- 4 ounces Arugula
- 1 Shallot, minced
- 1 bunch Italian parsley, finely chopped
- 2 cloves garlic, minced
- 1 Lemon, zest and juiced
- 4 tablespoons olive oil
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Butterfly the chicken breasts then salt and pepper.
- To make the marinade combine half the lemon juice and half the shallots with 1 tablespoon olive oil, in a glass bowl and whisk to combine.
- Place the chicken and the marinade in a resealable plastic bag and set aside.
- While the chicken marinates, place the potatoes in a pot and fill with enough water to cover and add a large pinch of salt. Bring to a boil and cook for 15 minutes, or until easily pierced with a knife. Drain.
- While the potatoes cook, make the germolata by combining parsley, half the garlic, and the lemon zest in a bowl. Add 1 tablespoon olive oil, and a pinch of Kosher salt and freshly ground black pepper, mix to combine and set aside.
- Heat 1/2 tablespoon olive oil in a large on-stick skillet over medium-high heat. Sear each chicken breast for 3-4 minutes on each side, until the juices run clear when pierced with a knife. Set aside and tent with foil to keep warm.
- Once the potatoes are drained, crush them with the side of your knife or spatula on a cutting board. Heat 1/2 tablespoon olive oil in the same pan you cooked the chicken in. Add the potatoes over medium-high heat for 3 minutes per side, until golden brown.
- Add the rosemary and remaining garlic and cook for about 30 seconds, until fragrant. Season with Kosher salt and freshly ground black pepper and set aside.
- Toss the arugula with 1 tablespoon olive oil, remaining shallots, lemon juice, and a pinch of freshly ground black pepper and Kosher salt.
- Serve the chicken with the germolata on top along with the potatoes and arugula salad to the side.
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