Nutritional Information
Calories: 580
Fat: 27g
Protein: 49g
Carbohydrates: 29g
Fiber: 3g
Cholesterol: 120mg
Sodium: 470mg



Servings
Serves 4, each serving 4.5 oz chicken, 1 Tbsp sauce, 1/2 cup vegetables.
Time To Cook
Preparation time: 30 minutes, total cooking time: 55 minutes.
Chicken Paillard
 Ingredients
  • 4 boneless, skinless chicken breasts - about 6 ounces each
  • 6 tblspns, divided extra virgin olive oil
  • 2 cups Panko Japanese style bread crumbs
  • 2 small carrots, peeled and sliced diagonally into 1/4-inch slices, roughly 1 cup
  • 1/4 lb sugar snap peas, trimmed, roughly 1 cup
  • 1/4 lb snow peas, ends trimmed - roughly 1 cup
  • 2 tablespoon vegetable oil
  • 1 large clove garlic, peeled and minced
  • 1/3 cup white cooking wine
  • 1 cup reduced-sodium chicken broth
  • 1 tblspn fresh lemon juice
  • 2 tablespoons capers
  • 1 tablespoon IGA butter
  • 1 tablespoon chopped parsley
  • 1 lemon, sliced & peeled into 1/2-inch rounds

Directions
  1. Place chicken, smooth side up, in a plastic food storage bag. Pound both sides of chicken with meat tenderizer mallet to even thickness (about 1/4 inch). Season with salt and pepper.
  2. Pour 5 Tbsp olive oil on a plate, and breadcrumbs/pan-searing flour on another plate. Dip chicken into oil, then breadcrumbs, covering evenly. Repeat with each chicken breast.
  3. To prepare vegetables: Add remaining 2 tsp olive oil to large skillet and heat on MEDIUM-HIGH, until oil faintly smokes. Add carrots; cook, stirring, 1-2 min. Add sugar snap peas; cook, stirring, 2-3 min. (Add a small amount, about 1/4 cup of broth, to speed up cooking if desired.) Add snow peas; cook, stirring, 2-3 min. Season to taste with salt and pepper. Remove from pan and keep warm.
  4. Heat vegetable oil in pan on MEDIUM-HIGH, until oil faintly smokes. Add chicken; cook to 165 degrees internal temperature, 2 -3 min per side. Check by inserting digital thermometer halfway into thickest part of chicken. Remove chicken and keep warm. Reduce heat to MEDIUM; add garlic. Add wine and broth; simmer 3-5 min. Add lemon juice. Cook 3-5 min to reduce liquids to half. Add capers, cook about 2 min. Add butter; stir to melt.
  5. Place small "puddle" of sauce on each warmed dinner plate; top with chicken and vegetables. Garnish with parsley and lemon slices.

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