Name: Chicken Paillard
Ingredients: your favorite vinegar; 1–4 teaspoons ghee or extra-virgin olive oil; a few handfuls arugula, baby spinach, or spring mix; salt and pepper; extra-virgin olive oil; 1 teaspoon salt; 4 boneless, skinless chicken breasts (about 4–6 ounces each); Pound and cook the chicken.; ½ teaspoon ground black pepper

Preparation info

Difficulty
Medium

Appears in

Well Fed Weeknights

By Melissa Joulwan

Published 2016

About

Poor boneless, skinless chicken breasts! They’re so mocked and maligned. But it’s hard to love them: Their low-fat status can make them flavorless, and they can too easily be cooked into dried-out oblivion.

Method

But let me tell you a story about chicken in Paris.

Once upon a time, Dave and I took a holiday to the City of Lights. One day, we lost track of time wandering around in the Louvre. We walked 10 miles that day, around the Tuileries Garden, through the galleries of the museum, and o