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Chicken Paillard with Lemon Parsley Butter & Seared Red Chard Recipe

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This recipe for Chicken Paillard with Lemon Parsley Butter & Seared Red Chard is from The Fungus Among Us, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/4 tsp sea salt
1/4 tsp fresh ground black pepper
2 tbsp olive oil, divided
3 tbsp organic unsalted butter, divided
10 shallots, finely diced
juice of 3 lemons
1/2 cup low-sodium chicken broth or stock
2 tsp chopped fresh flat-leaf parsley
2 bunches red Swiss chard, coarsely chopped
Directions:
Directions:
Season chicken with salt and pepper. In a large skillet, heat 1 tbsp oil on medium-high. Add chicken to skillet and cook for 2-3 minutes per side, until browned. Transfer to a shallow baking pan and place in a 200 degree oven to keep warm.
In skillet, melt 1 tbsp butter on medium-high. dd shallots and saute, stirring often, until soft, about 5 minutes. Add lemon juice and broth and bring to a boil, scraping up browned bits from bottom of pan. Boil until liquid reduces by half.
Cut remaining 2 tbsp butter into small pieces. Add to broth mixture, whisking until smooth. Stir in parsley and salt and pepper, to taste. Cover skillet and keep warm.
In a separate large skillet, heat remaining 1 tbsp oil on medium-high. Add chard and cook until wilted, about 1 minute, stirring constantly. Season with salt and pepper, to taste. To serve, divide chard among serving plates and top with chicken and butter mixture (add cooked quinoa, if desired!).
Number Of Servings:
Number Of Servings:
4 servings
Personal Notes:
Personal Notes:
** NOTE: paillard-style (pounding a protein to a thin, consistent thickness)

Nutrition Information:
(serving size 3 oz chicken and 1/2 cup chard)
Calories: 283

 

 

 

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