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Chicken Paillard

Chicken Paillard


  • 2 vine ripened tomatoes cut into 1/2 inch cubes
  • 1/4 cup extra virgin olive oil
  • 1/2 red onion, peeled thinly sliced
  • 4 ounces wild arugula
  • Juice of 1 lemon
  • 2 large or 4 small boneless, skinless chicken breasts, pounded very thin
  • Salt
  • Pepper
  • 6 sprigs thyme
  • 1 clove garlic, minced
  • 2 tablespoons cooking oil


  1. In a large bowl, toss together tomatoes, 2 tablespoons olive oil, red onion, arugula, and lemon juice. Set aside.
  2. If chicken isn't already thin, place between two sheets of plastic wrap and using a meat tenderizer, bang it until evenly flat. Rub chicken with remaining 2 tablespoons olive oil, season with salt and pepper, and sprinkle with thyme and garlic.
  3. Add 1 tablespoon cooking oil to a 10 to 12-inch nonstick saute pan over high heat. Carefully add half the chicken to the pan. When starting to cook on top and crisp around the edges, carefully turn over with a spatula. Cook until done on both sides, being careful not to overcook. Repeat with remaining chicken. Top chicken pieces with tomato salad.


  • Recipe provided by Chef Mark Strausman at Freds at Barneys, Chicago.


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