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Easy Chicken Paillare
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5 from 2 votes

Chicken Paillard with Pistachio Pesto Vinaigrette

A simple, elegant dish that can be made for an easy weeknight dinner or a special occasion. This recipe was inspired by the Poulet Paillard at Cafe Charlot in Paris. Pounding the chicken into thin cutlets makes it tender and luscious. Have your vinaigrette ready before you cook the chicken, it cooks quickly! The pesto vinaigrette tossed greens with the zesty chicken is perfection on a plate. What would make it more perfect? A side of frites, s'il vous plaît.
Prep Time30 minutes
Cook Time7 minutes
Total Time40 minutes
Course: Main Course
Cuisine: French
Keyword: healthy, paillard, pesto vinaigrette, quick, simple
Servings: 2
Calories: 550kcal

Ingredients

  • 2 boneless, skinless chicken breasts organic & free-range for the best flavor
  • 2-3 tbsp fresh lemon juice from one lemon
  • lemon zest **from one juiced lemon
  • 1 tbsp olive oil
  • salt and pepper
  • 2 cups arugula or fresh greens
  • 2 tbsp pistachios roughly chopped
  • shaved parmesan

Pistachio Pesto Vinaigrette

  • ⅓ cup pistachio pesto *see link below or your own pesto
  • 4 tbsp fresh lemon juice
  • ⅓ cup olive oil
  • salt and pepper

Instructions

  • Place one chicken breast between two sheets of parchment and using the flat side of a meat mallet or rolling pin, flatten to about ¼ inch thickness. Repeat with other breast.
  • For marinade: in a small bowl whisk together olive oil, lemon juice, lemon zest, salt and pepper.
  • Toss the chicken with the marinade and marinate 30 minutes.
  • Heat a skillet or grill pan to medium-high.
  • Add olive oil to skillet or brush on grill pan and cook chicken 3-4 minutes a side, I did 3 minutes first side, 4 minutes other side and it was perfect.
  • Toss salad greens generously with vinaigrette, you will have extra, reserve for a delicious salad dressing later.
  • Plate each chicken cutlet, top with salad. Top salad with parmesan shavings and pistachios. Plan on making again every week, it's that good.

Pistachio Pesto Vinaigrette

  • While chicken is marinating, make the vinaigrette. Mix together pesto and lemon juice in a bowl. Slowly whisk in olive oil. Add salt and pepper to taste.

Notes

*  Pistachio Pesto recipe here.
** I found it easier to zest the lemon after I juiced it, you do you 😉
Calories:  420     Protein:  41g     Carbs:  4g     Fat:  26g