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Chicken Paillard

Product Wellness Keys
  • Fat Free
  • Fruits - Vegetables
  • Heart Healthy
  • Gluten Free
  • High Calcium
  • High Fiber
  • Lactose Free
  • Low Calorie
  • Low Fat
  • Low Sodium
  • Sugar Free
  • Vegan
  • Lean
  • Whole Grain
  • Diabetes
  • High Calorie
Read more about Wellness Keys
Nutritional Info
Each serving (4 1/2 oz chicken, 1 Tbsp sauce, 1/2 cup vegetables) contains 610 calories, 31 g carbohydrate, (3 g fiber), 47 g protein, 30 g fat, (5 g saturated fat), 120 mg cholesterol, and 400 mg sodium.
SAVE TO RECIPE BOX
  • Calories per Serving: 610
  • Servings: 4
  • Active Time: 30 minutes
  • Total Time to Make: 55 minutes

Ingredients

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 basting oil on a plate, and breadcrumbs on another plate. Dip chicken into oil, then breadcrumbs, covering evenly. Repeat with each chicken breast.
     
  3. To prepare vegetables: Add remaining 2 tsp basting oil to large skillet and heat on MED-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 with salt and pepper. Remove from pan and keep warm.
     
  4. Heat vegetable oil in pan on MED-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 MED; 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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