Chicken Paillard
Recipe By:
Prep + Cook Time:
30 mins
Serving Size:
4 Servings
As featured in the:
Jul. 30, 2014 Coupon Book
This recipe pairs beautifully with Chef Maka’s Linguini Aglio e Olio
Ingredients
5 oz. chicken breasts (pounded flat)
salt
pepper
½ cup olive oil
¼ cup garlic (sliced)
1 small onion (chopped)
½ cup kalamata olives (sliced)
½ cup capers
1 cup cherry tomatoes (halved)
½ cup basil (torn)
lemon
Instructions
Heat a large sauté pan on medium high heat. Season the chicken with salt and pepper, and then fry in oil, for about 2 to 4 minutes on each side. Set aside on a plate. Using the same pan, still over medium heat, add garlic and onions then sauté for about 5 minutes. Next, add Kalamata olives, capers, and tomatoes and let cook for about 2 minutes. Lastly, add the parsley, basil and a squeeze of lemon juice. Pour the sautéed ingredients over the chicken and serve.
Recipe By:
Prep + Cook Time:
30 mins
Serving Size:
4 Servings
As featured in…
Jul. 30, 2014 Coupon Book
