Recipe: Chicken Paillard With Arugula Salad

  • Updated: May 21, 2014 - 1:39 PM

CHICKEN PAILLARD WITH ARUGULA SALAD

Serves 4.

Note: You can use a meat mallet (also called a meat tenderizer) to pound the chicken. As for the brick this recipe calls for, it’s a good idea to wash it and wrap it well in aluminum foil. Or use a heavy cast-iron pan in its place.

Chicken:

• 1/2 bunch parsley

• 1/2 bunch thyme

• 1/2 bunch rosemary

• 1/2 c. apple cider

• 1 c. extra-virgin olive oil, plus 2 to 3 tbsp., divided

• 4 boneless, skin-on chicken thighs, pounded thin (see Note)

• Salt and pepper

Salad:

• 1/2 c. orange juice

• 1/2 tbsp. Dijon mustard

• 1/2 tbsp. black olive paste

• 3/4 c. extra virgin olive oil, plus 1 tbsp., divided

• 1/2 lb. arugula

• Salt

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