Chicken Paillard With Lemon-basil Potatoes & Simple Salad

Total Time: 1 hr 10 mins Preparation Time: 45 mins Cook Time: 25 mins

Ingredients

• Servings: 2
• 3 boneless skinless chicken breasts
• 4 lemons
• 1 teaspoon lemon zest
• 1/4 extra virgin olive oil
• 1 large shallot, minced
• 15 baby red potatoes
• 1 -2 cup chicken broth
• 1/4 cup fresh basil leaf, chopped
• 3 cups spring greens
• 3 roma tomatoes
• 1 medium red onion
• 1 tablespoon dijon mustard
• 1/8 cup red wine vinegar
• 1/4-1/2 cup extra virgin olive oil
• salt & pepper, to taste
• 2 teaspoons garlic powder
• 2 -4 lemon wedges

Recipe

• 1 take the chicken breasts, remove any fat. place 1 chicken breast between pieces of plastic wrap and flatten with a meat mallet, until about 1/4-1/2 inch thick. repeat for the remaining chicken.
• 2 place chicken into a large baking dish. add the shallots, 1/4 of the olive oil, and the juice of 2 lemons (not the seeds). season with pepper to taste.
• 3 cover and marinate for 30 minutes, no longer, turning pieces of chicken after 15 minutes.
• 4 while chicken is marinating, preheat the grill to high and make the salad. place the greens in a large bowl. slice the red onion thinly, and add to greens. slice the tomatoes into 1/2 inch slices, then in half again and add to greens. cover for now.
• 5 once chicken has marinated for 15 minutes, halve the potatoes and place in a pot. add enough chicken broth (at least 1 cup, and water if needed) just to cover the potatoes. squeeze the juice of 1 lemon into the pot, season with salt and pepper to taste.
• 6 bring the potatoes to a boil, then reduce heat to medium. cook the potatoes about 20 minutes, or until fork tender.
• 7 grill the chicken on high about 5 minutes per side, or until just cooked through.
• 8 while chicken is grilling, make the vinaigrette. put the dijon mustard, vinegar, the juice of half a lemon, salt, pepper and garlic powder into a bowl. whisk in the olive oil until emulsified. set aside.
• 9 drain potatoes when done, place back into pot. drizzle a few tablespoons of olive oil onto the potatoes, salt, pepper, a tsp of lemon zest, juice of 1/2 a lemon, and the chopped basil. mix to combine.
• 10 to serve, place salad onto a large platter in 1 corner. place potatoes into another corner. add the chicken pieces in the remaining space. add the dressing on top of the salad, while spooning a small amount onto the chicken breasts as well. serve with a few lemon wedges.