* Chicken Paillards with Lemon Asparagus
Basil Bunch, ea.
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$2.29
Garlic Bulb, ea.
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$0.99

Organic Lemon, ea.
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$0.99
Chicken Paillards with Asparagus, Lemon, Garlic, and Basil

  • 4 boneless, skinless chicken breast halves (about 1-3/4 lb.), tenders removed
  • 1-1/2 oz. (1/3 cup) all-purpose flour
  • Kosher salt and freshly ground black pepper
  • 1/4 cup extra-virgin olive oil
  • 1/2 cup chicken broth    
  • 6 medium cloves garlic, thinly sliced
  • 1 large lemon, finely grated to yield 1 tsp. zest and squeezed to yield 3 Tbs. juice
  • 1 lb. asparagus, trimmed and cut into 2-inch pieces
  • 2 Tbs. chopped fresh basil    
  • 2 Tbs. unsalted butter, cut into 3 or 4 pieces
Using a meat mallet, pound each chicken breast between 2 sheets of plastic wrap to an even 1/4- to 1/2-
inch thickness.

In a shallow bowl, combine the flour, 2 tsp. salt, and 1 tsp. pepper.
Heat 2 Tbs. of the oil in a 12-inch skillet over medium-high heat. Dredge 2 paillards in the flour, shaking off
any excess, and place in the skillet. Cook, flipping once, until lightly browned, about 4 minutes total.
Transfer the chicken to a plate; set aside. Repeat with the remaining oil and paillards.
Add the garlic to the skillet and cook over medium-high heat, stirring occasionally, for about a minute. Add
the chicken broth and lemon zest, scraping up any browned bits from the skillet. Add the asparagus,
chicken, and any accumulated juice and nestle the chicken into the liquid. Bring to a boil, turn the heat
down to maintain a simmer, cover, and cook until the chicken is cooked through and the asparagus is
tender, 5 to 7 minutes. Transfer the chicken to a platter or plates.  Remove the skillet from the heat and stir in the lemon juice, basil, and butter. Season to taste with salt and pepper. Spoon the asparagus mixture over the chicken and serve.   

Serves 4.  Pair with Sauvignon Blanc

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