Chicken Paillard Recipe With Kalamata Olives

Try this chicken paillard recipe with kalamata olives, capers and lemon for a quick, Mediterranean-inspired dish.
By Melia Marden
October 2013
Add to My MSN

Learn how to make this delicious Mediterranean-inspired chicken paillard with kalamata olives, capers and lemon.
Photo Courtesy Stewart, Tabori & Chang
Slideshow


Content Tools

Related Content

Lavender Honey Lemonade Recipe

Try this refreshing herbal lemonade recipe.

Rosemary Olive Oil Sourdough Loaf

Using the Artisan Bread in Five Minutes a Day, technique and a few changes, you can produce a sourdo...

Healthy Lunch Recipes

This time of year, many are intent on healthier eating, but find it hard to find healthy foods that ...

Bright, Lemony Sunshine Cake--a Summer Treat

  No party is complete without cake, and this delicious Sunshine Cake has been the crowning glory o...

Melia Marden grew up in New York and Greece, where she enjoyed great seasonal food and a family that loved to entertain. In Modern Mediterranean (Stewart, Tabori & Chang, 2013), the executive chef at New York City's hotspot, The Smile, presents 125 easy Mediterranean-inspired recipes for the home cook. From Minted Snap Peas to Watermelon Salad to Summer Steak Sliced Over Corn to Almond Cream with Cherries and Pistachios, these recipes call for bold flavors. The following Chicken Paillard Recipe with Kalamata Olives is excerpted from chapter 8, “Meat & Poultry.”

You can purchase this book from the MOTHER EARTH NEWS store: Modern Mediterranean.

Chicken Paillard Recipe With Kalamata Olives

Chicken paillard is the only way I really like cooking boneless, skinless chicken breast. Pounding the meat very thinly results in more surface area and a higher flavor-to-meat ratio in each bite. This is my quick-cooking, one-pan, last-minute dinner standby. No hidden tricks or subtle notes here — just bold, salty southern Italian flavors.

Ingredients:

4 (4- to 6-ounce / 115- to 170-gram) boneless, skinless chicken breasts
2 teaspoons kosher salt
Freshly ground black pepper
4 tablespoons (60 milliliters) extra-virgin olive oil, divided
1/4 teaspoon red chili flakes
1 bay leaf
3 cloves garlic, sliced lengthwise as thinly as possible
1/4 cup (60 milliliters) freshly squeezed lemon juice (from 2 large lemons)
1 cup (180 grams) pitted kalamata olives, halved lengthwise
2 tablespoons drained capers
1/4 cup (15 grams) roughly chopped fresh parsley

Instructions:

1. Place 1 chicken breast between two large pieces of parchment paper on a sturdy work surface. Pound with a meat mallet until the breast is about 1/4 inch (6 millimeters) thick. If you don’t have a mallet, you can use a heavy pan or rolling pin. Set aside and repeat with the remaining breasts.

2. Season each breast with 1/4 teaspoon salt per side and a generous amount of pepper.

3. In your widest sauté or frying pan, heat 2 tablespoons (30 milliliters) of the oil, the chili flakes, and bay leaf until very hot, about 1 minute.

4. Place 2 of the breasts in the pan and cook until golden, 2 to 3 minutes. Flip and cook until the other side is also golden, 1 to 2 minutes. Transfer the breasts to a plate. Remove and discard the bay leaf. Repeat with the remaining 2 breasts and set aside. Remove the pan from the heat.

5. Add the remaining 2 tablespoons (30 milliliters) oil and the garlic to the pan. Reduce the heat to medium and cook until the garlic begins to soften, scraping up the browned bits from the bottom of the pan, about 1 minute.

6. Add the lemon juice and cook, stirring, for 30 seconds. Add the olives and capers and cook until well combined, about 1 minute.

7. Return the chicken and any juices from the plate to the pan. Stir to coat, cover, and cook until the chicken is completely cooked through, about 3 minutes.

8. Uncover, remove from the heat, and add the parsley. To serve, place each breast on a plate, or all of them on a platter, and spoon some of the olive mixture on top of each one.Serves 4.

Read More: Try more Mediterranean-inspired dishes in Penne Rigate Recipe With Sugar Snap Peas and Ricotta and Steak Recipe With Sautéed Corn & Salsa.


Reprinted with permission from Modern Mediterranean: Easy, Flavorful Home Cooking by Melia Marden and published by Stewart, Tabori & Chang, 2013. Buy this book from our store: Modern Mediterranean.


Previous | 1 | 2 | Next






Post a comment below.

 








Subscribe Today - Pay Now & Save 66% Off the Cover Price

First Name: *
Last Name: *
Address: *
City: *
State/Province: *
Zip/Postal Code:*
Country:
Email:*
(* indicates a required item)
Canadian subs: 1 year, (includes postage & GST). Foreign subs: 1 year, . U.S. funds.
Canadian Subscribers - Click Here
Non US and Canadian Subscribers - Click Here

Lighten the Strain on the Earth and Your Budget

MOTHER EARTH NEWS is the guide to living — as one reader stated — “with little money and abundant happiness.” Every issue is an invaluable guide to leading a more sustainable life, covering ideas from fighting rising energy costs and protecting the environment to avoiding unnecessary spending on processed food. You’ll find tips for slashing heating bills; growing fresh, natural produce at home; and more. MOTHER EARTH NEWS helps you cut costs without sacrificing modern luxuries.

At MOTHER EARTH NEWS, we are dedicated to conserving our planet’s natural resources while helping you conserve your financial resources. That’s why we want you to save money and trees by subscribing through our earth-friendly automatic renewal savings plan. By paying with a credit card, you save an additional $5 and get 6 issues of MOTHER EARTH NEWS for only $12.00 (USA only).

You may also use the Bill Me option and pay $17.00 for 6 issues.