Chicken Paillard with Pan Sauce
and cauliflower rice / baby kale salad

Name: Chicken Paillard with Pan Sauce
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 12 oz Cauliflower florets; 1 Tbsp Butter; 2 cloves Shallots, diced; 1 lb Chicken breasts, boneless and skinless, halved and pounded thin; 2 Tbsp Parsley, curly-leaf, chopped; 2 Tbsp Oil, cooking; 2 Tbsp Butter, unsalted; 1/2 tsp Arrowroot powder; 1 1/2 cups Stock, any type; 2 tsp Lemon juice; 2 tsp Mustard, preferably a whole grain variety; 1 Tbsp Lemon juice; 1 Tbsp Oil, olive; 6 oz Baby kale (sub any salad greens); for serving Black pepper

Active: 40 Total: 40

Original GF Paleo Vegetarian

This French-inspired dinner feels like something special, but is simple enough for a weeknight. If you have time to halve and thin the chicken ahead of time, the rest of the meal comes together super fast.

Ingredients

Metric

Servings:

Cauliflower Rice:

Cauliflower florets - 12 oz
Butter - 1 Tbsp

Chicken Paillard with Pan Sauce:

Shallots - 2 cloves , diced
Chicken breasts, boneless and skinless - 1 lb , halved and pounded thin
Parsley, curly-leaf - 2 Tbsp , chopped
Oil, cooking - 2 Tbsp
Butter, unsalted - 2 Tbsp
Arrowroot powder - 1/2 tsp
Stock, any type - 1 1/2 cups
Lemon juice - 2 tsp
Mustard, preferably a whole grain variety - 2 tsp

Baby Kale Salad:

Lemon juice - 1 Tbsp
Oil, olive - 1 Tbsp
Baby kale - 6 oz (sub any salad greens)
Black pepper - for serving

Prep

Cauliflower rice - (Skip if made ahead for Monday.) Pulse florets in a food processor until broken up into ‘rice’-sized bits. Cook rice in one of two ways: 1) Microwave for 4 to 5 minutes and then fold in butter (portion for cauliflower rice). Season with some salt and pepper; or 2) Heat a pan over medium-high heat and add butter (portion for cauliflower rice). Saute cauliflower in heated butter for ~5 minutes, until tender but still crunchy. Season to taste with some salt and pepper. Watch this video for the full how-to on cauliflower rice. (Can be done up to 5 days ahead)
Shallots - Dice shallots. (Can be done up to 5 days ahead)
Chicken - Slice in half and thin with a tenderizer. Season with some salt and pepper. (Can be done 1 day ahead)
Parsley - Chop parsley.

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Make

In a large mixing bowl. Whisk together lemon juice (portion for salad) and olive oil. Add baby kale on top and set aside (wait to toss until just before serving).
Heat a skillet over medium heat. Add cooking oil. Working in batches if needed, sear chicken on both sides until golden and just cooked through, ~3 minutes per side. (Add more oil to the pan if it starts to look dry.) Set chicken aside.
To heated pan add butter (portion for chicken). When butter melts, add shallots and saute until tender, 1 to 2 minutes.
Sprinkle arrowroot powder over shallots and stir until no dry spots remain. Slowly pour stock into pan and bring to a simmer. Simmer liquids until reduced by about half, 3 to 6 minutes.
Remove the pan from the heat and stir in lemon juice (portion for chicken), mustard, and parsley. Add the chicken back to the pan and spoon sauce over top.
If cauliflower rice was made ahead, reheat in the microwave.
Serve chicken and sauce over cauliflower rice. Toss salad and top with black pepper. Enjoy!

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