Chicken Paillard & White Wine Broccolini Tomato Salad

Pan seared chicken paillard with a white wine broccolini tomato salad. Light, healthy and fresh, perfect for and easy dinner with just a few big flavor ingredients that can be home cooked in under 30 minutes.

Here’s How To Make It

Begin with the white wine vinaigrette. Add the white wine vinegar, dry yellow mustard, coarse salt, ground pepper, and extra virgin olive oil into a medium size mason jar. Secure lid and shake well until blended together. Adjust seasonings to taste.

Prepare your broccolini and tomato salad. Wash and halve the tomatoes. Place into a serving bowl. Steam the broccolini until tender crisp. Set aside to cool, or place directly into a bowl of ice water to stop the cooking and preserve its rich green color. Once the broccolini is cool, give it a rough chop into bite size pieces. Add broccolini into the serving bowl of halved tomatoes. Toss with the white wine vinaigrette, and season with salt and pepper, all to taste. Set aside and begin the chicken paillards.

To prepare your chicken paillards, butterfly (or halve) each chicken breast. Place between two pieces of plastic wrap. Pound until evenly thin (about a ¼ inch thick). Season with salt and pepper. Add 1 tablespoon of olive oil and 1 tablespoon of unsalted butter to a skillet over medium to high heat. Sear chicken breasts on each side for approximately 1-3 minutes, or until done and nicely golden brown. Serve immediately with the broccolini tomato salad.

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Chicken Paillard & White Wine Broccolini Tomato Salad

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 2 -4 servings

Author Stasia Wimmer

Ingredients

WHITE WINE VINAIGRETTE

• 1/4 cup white wine vinegar
• 1/2 tsp dry yellow mustard
• 1/4 tsp coarse salt
• 1/4 tsp ground pepper
• 3/4 cup extra-virgin olive oil

BROCCOLINI TOMATO SALAD

• 8 oz . broccolini , trimmed
• 10 oz . mini plum tomatoes , halved
• white wine vinaigrette , to taste
• coarse salt and ground pepper , to taste

PAN SEARED CHICKEN PAILLARDS

• 2 boneless , skinless chicken breasts, butterflied (or halved) and pounded 1/4 inch thick
• 1 tbsp extra-virgin olive oil (for cooking)
• 1 tbsp unsalted butter (for cooking)
• coarse salt and ground pepper , to taste

Instructions

WHITE WINE VINAIGRETTE

1. Add the white wine vinegar, dry yellow mustard, coarse salt, ground pepper, and extra virgin olive oil into a medium size mason jar. Secure lid and shake well until blended together. Adjust seasonings to taste.
   

BROCCOLINI TOMATO SALAD

1. Wash and halve the tomatoes. Place into a serving bowl. Steam the broccolini until tender crisp. Set aside to cool, or place directly into a bowl of ice water to stop the cooking and preserve its rich green color. Once the broccolini is cool, give it a rough chop into bite size pieces. Add broccolini into the serving bowl of halved tomatoes. Toss with the white wine vinaigrette, and season with salt and pepper, to taste.
   

PAN SEARED CHICKEN PAILLARDS

1. Butterfly (or halve) each chicken breast. Place between two pieces of plastic wrap. Pound until evenly thin (about a 1/4 inch thick). Season with salt and pepper. Add 1 tablespoon of olive oil and 1 tablespoon of unsalted butter to a skillet over medium to high heat. Sear chicken breasts on each side for approximately 1-3 minutes, or until done and nicely golden brown.