Here are our ingredients for today:
Skinless Chicken Breast
Fresh Baby Spinach
Milk/Greek Yogurt/Sour Cream (Optional)
Milk/Greek Yogurt/Sour Cream (Optional)
For some reason I had the term chicken paillard stuck in my head. I have absolutely no idea why or how, but I looked it up to see what it was. Sometimes I make things up that don't even exist. Luckily today, this was not the case. All paillard refers to is quick cooking, thinly sliced or pounded meat. Sounded like a good plan to me. I grabbed the last freezer bag I had left and my trusty mallet.
Pound your chicken out so it's thin, but not paper thin. Maybe like 1/2 inch thick or so.
So my pans are NEVER this clean. Please don't let me fool you. This seriously must have been brand new and jammed in the back. Anyway, heat up a tablespoon of olive oil over medium high heat for 2-3 minutes so the oil is super hot and slides quickly and easily all over the pan.
While the pan is heating up, season one side of the chicken.
Place the chicken season side DOWN, and then season the other side as well. Crank the heat to just under high. As you'll see, I went a little sprinkle happy with the course sea salt. I didn't really realize how much I put on until it was in the pan, so I just compensated by not adding salt to the other components to the dish. Not really what you're supposed to do, but since I used the same pan for everything it worked in this case.
Cook each side of the chicken for 3-4 minutes or until golden brown. If you don't want your chicken to stick - don't touch it. Put the chicken down in a super hot pan then LEAVE it until it starts looking opaque around the edges. Then you can take a peek.
While the chicken is sizzlin, finely chop your shallots. I don't really cook with shallots a lot but I think I'm going to start. Shallots are part of the onion family, but they form like garlic cloves. I sort of think of them as a hybrid of sorts. They are milder than an onion and just give a hint of savory flavor.
Garlic makes everything taste good.
I was feeling lazy so I just rubbed the garlic cloves on a micro plane. This is also a good way to make a paste so you avoid big chunks o' garlic. The worst thing EVER is biting down a huge piece of raw garlic. OMG the thought alone is enough to give me heartburn.
Ok, remove your cooked chicken and set aside. Now we have this, crispy little brown bits we want to revive.
Pour in some white wine to deglaze.
Add about half of the garlic we pastified.
Let is simmer and reduce a bit to cook off that raw wine flavor. Add a pat of butter. Helllooooo friennnnnnnnnnnnd.
See! I promised. HEALTH. Greens. Something besides butter and bacon! Add an entire bag of baby spinach once the butter has melted.
Let it cook for a few minutes until all the leaves wilt.
STOP STARING AT ME.
When life hands you chicken paillard, squeeze a lemon.
Deglaze the pan again with some more white wine.
Then add the lemon juice.
Let it simmer over medium heat for 5-7 minutes or until it's reduced by about 50%.
I thought it need a little color so I added some roasted cherry tomatoes to the side. So easy. Put them on a sheet pan, drizzle with olive oil, season with salt and roast at 400 degrees for 15 minutes or until they start to burst. Finish with a little basil and voila - a side dish with flavor and color. Stay semi healthy once in awhile and for goodness sake, always stay hungry!
2 Skinless Chicken Breast
2 Tbs Unsalted Butter
2 Tbs Olive Oil
1 Cup White Wine
1 Lemon, Juiced
3 Cloves Garlic
2 Large Shallots
1 Package Fresh Baby Spinach
4 Slices Pancetta2 Tbs Cream
Optional: 1/4 Cup Whole Milk
Pound out chicken to 1/2 inch thickness. Heat up 1 tablespoon of olive oil in skillet over medium-high heat. Season both sides of chicken with salt and pepper. Cook on each side for 3-4 minutes or until cooked through. Set aside. Deglaze pan with 1/4 cup of white wine and had half of garlic that has been turned into a paste with micro planer. Simmer and return heat to medium. Add 1 tablespoon of butter. Add baby spinach to skillet and let it wilt into sauce, about 3 minutes. Remove and set aside. Add second tablespoon of olive oil. Add chopped panchetta. Cook until golden brown and remove onto plate with paper towel to drain. Add chopped shallots and remaining garlic paste. Stir. Add rest of wine and juice from 1 lemon. reduce down about 50% over medium heat. Add cream and taste. If it's too tart, add some milk, Greek yogurt, or even sour cream. Add second tablespoon of butter. Take spinach and pile on plate. Drape piece of chicken over. Pour a few tablespoons of the lemon sauce on top and sprinkle with pancetta. YUM.