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Week of 4/15/24

Chicken Paillard
with sweet potato-cauliflower mash / mixed greens salad

Active: 60 Total: 60
Original GF Paleo Vegetarian
Chicken Paillard

For this French classic, pound chicken cutlets very thin so they cook quickly. They'll be tender, buttery, and delicious. Be sure to spoon some of the velvety pan sauce over the mashed vegetables, too! We previously featured a different version of this dish in 2022.
Smarts: If you'd like to get this meal to the table faster, you can make the sweet potato-cauliflower mash fully ahead and reheat it at serving time (remember to reserve half of the vegetables for Thursday's meal).

Tags
Special Occasion, Dependent Meal Pairs
Proteins
Chicken, non-ground
Cuisines
European - French
Save recipe
48

Ingredients

Metric
Servings:
4
Boiled Sweet Potatoes and Cauliflower (for 2 nights):
  • Sweet potatoes - 2 lbs , peeled and cubed
  • Cauliflower florets, fresh or frozen - 20 oz , chopped into florets
  • Stock, any type - 1/4 cup
  • Butter - 2 Tbsp
Chicken Paillard:
  • Shallots - 1 bulb , diced
  • Garlic - 2 cloves , chopped
  • Chicken breasts, boneless and skinless - 1 lb , halved
  • Lemon zest - 2 tsp
  • Parsley (opt) - 2 Tbsp , chopped
  • Oil, cooking - 1 Tbsp
  • Butter - 2 Tbsp + 1 Tbsp
  • Stock, any type - 1 cup
  • Lemon juice - 1 Tbsp
Mixed Greens Salad:
  • Almonds, sliced - 1/4 cup
  • Cucumbers - 4 oz , sliced
  • Lemon juice - 2 tsp
  • Vinegar, red or white wine - 1 tsp
  • Mustard, Dijon - 1 tsp
  • Honey - 1 tsp
  • Oil, olive - 2 Tbsp
  • Mixed greens - 4 oz

Prep

  1. Sweet potatoes / Cauliflower / Shallots / Garlic - Prep as directed and store separately. (Can be done up to 5 days ahead)

  2. Toast almonds - Place almonds in a nonstick skillet over medium-low heat. Toast in the dry skillet until golden and fragrant, 3-4 minutes. Cool completely and store in an airtight container. (Can be done up to 5 days ahead)

  3. Chicken - Slice chicken in half to thin. Place chicken pieces on a cutting board and cover with plastic wrap or parchment paper. Pound chicken with a meat tenderizer to flatten to ¼” / 0.6 cm and season with some salt and pepper. (Can be done 1 day ahead)

  4. Lemon zest / Parsley / Cucumbers - Prep as directed.

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Make

  1. Place sweet potatoes and cauliflower in a stockpot and cover with water. Season the water well with some salt and bring to a boil over high heat.

  2. Reduce heat to a low simmer. Simmer vegetables until tender, 7 to 10 minutes. When vegetables are tender, drain and rinse. Place colander with vegetables back in stockpot (off heat) and cover with a dish towel to steam. Set aside half of the vegetables if making Thursday night’s meal.

  3. While vegetables cook, assemble the salad. In a large serving or mixing bowl, whisk together lemon juice (portion for salad), vinegar, mustard, honey, and olive oil. Season with some salt and pepper to taste. Pile cucumbers, mixed greens, and almonds on top of dressing, but wait to toss together until just before serving.

  4. Heat a large saute pan over medium heat. Add cooking oil and first portion of butter (portion for chicken). When butter is melted and bubbly, add chicken in a single layer. Saute until golden brown on both sides and cooked through (165F / 74C), 2-3 minutes per side. Transfer chicken to a plate.

  5. Return pan to the stove and reduce heat to medium-low. Add shallots and garlic and saute until golden and tender, 2-3 minutes. Add stock (portion for chicken) to the pan, scraping up any browned bits from the bottom. Simmer until liquid is reduced by about half, 4-5 minutes.

  6. While sauce reduces, return sweet potatoes and cauliflower to stock pot and add in butter and stock (portions for vegetables). Mash with a fork or potato masher. Add some additional stock or water if mixture is too thick to mash. Season with some salt.

  7. When sauce has reduced, stir in second portion of butter (portion for chicken), lemon zest, and lemon juice (portion for chicken) and heat gently until butter has melted. Taste and season with some additional salt and pepper, if needed. Return chicken to pan and turn to coat both sides with sauce. Remove from heat and sprinkle parsley (if using) over top of the chicken.

  8. Toss the salad to coat with dressing.

  9. Divide chicken and sweet potato-cauliflower mash among serving plates and spoon pan sauce over top. Enjoy with salad on the side.

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