chicken paillard with grilled potatoes
Paillard is a term that refers to the quick cooking of thinly-pounded meat. It’s great for entertaining because it cooks quickly and a little goes a long way since you’re pounding out the chicken. If you have the extra time, marinating the chicken for a bit helps lock in the flavor.
- 4 boneless chicken breasts
- 4 cloves garlic, smashed into a paste (see cook’s note)
- 2 tablespoons finely minced fresh oregano
- Zest from 1 lemon
- Juice from 2 lemons, divided
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1/2 cup plus 2 tablespoons extra virgin olive oil, divided
- 1 bag baby Yukon gold potatoes
- Fresh garden greens, for serving
- Parmigiano-Reggiano, for serving
- Lemon wedges, for serving
- Place one chicken breast between 2 sheets of wax or parchment paper. Using a mallet or rolling pin, gently pound chicken until about 1/4-inch thick. Transfer chicken to large glass or ceramic baking dish and repeat with remaining chicken.
- In a medium bowl, combine garlic, oregano, and zest and juice from 1 lemon. Season with salt and pepper. Slowly whisk in 2 tablespoons olive oil and pour over chicken, coating each completely with marinade. Cover and refrigerate for at least 15 minutes, or up to 4 hours.
- Place potatoes in a large pot and cover with water. Place over medium heat and cook until just tender, 15-20 minutes (depending on size of potatoes). Drain and set aside.
- Preheat grill to medium-high.
- Place potatoes in a large bowl and add 2 tablespoons olive oil. Season with salt and pepper. Toss to completely coat potatoes.
- Remove chicken from refrigerator. Place chicken and potatoes on grill. Cook chicken for about 5 minutes until grill marks form. Flip chicken, and continue to cook until chicken is cooked through, about 5 more minutes. Continuing cooking potatoes until tender and can be easily pierced with a knife. Transfer chicken to a plate and tent with aluminum foil. Set potatoes aside.
- Meanwhile, in a large bowl, add juice from remaining lemon. Season with salt and pepper. Slowly whisk in remaining 1/4 cup olive oil. Add greens and gently toss to coat.
- Place chicken in center of a serving platter (or individual plates). Top with greens and some shavings of Parmigiano-Reggiano. Serve with potatoes and extra lemon for drizzling.
Serves 4.
cook’s note: To smash garlic, roughly chop cloves on a cutting board. Add a good pinch of kosher salt and using the back of a knife, smash garlic into a paste.
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