This absolutely delicious recipe will zest up any ordinary chicken dinner – paillard-style (pounding a protein to a thin, consistent thickness) anything is the perfect weeknight dinner because it takes only a few minutes to flatten and then even less time to cook, and the remaining elements of this dish are incredibly light but stand out in flavor. Combining the shallots and fresh lemons add outstanding flavor elements without added butter or oil.
The red chard base is unique and tasty while providing an astounding number of nutrients and antioxidants – this is one of those cases where I filled my plate 3x with the chard called for, filling myself up with low-calorie greens – for any who are slightly less zealous about the chard, try adding 1/4 cooked quinoa as an additional layer to add more bulk to the meal.
Chicken Paillard with Lemon Parsley Butter & Seared Red Chard
From Suzanne Somers cookbook The Sexy Forever Recipe Bible (adapted in Clean Eating)
- 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
- 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 miture, 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, divid chard among serving plates and top with chicken and butter mixture (add cooked quinoa, if desired!).
(serving size 3 oz chicken and 1/2 cup chard)
Fat: 16 g
Sat Fat: 7 g
Monounsaturated fat: 5 g
Polyunsaturated fat: 1 g
Carbs: 13 g
Fiber: 1 g
Sugars: 3 g
Protein: 22 g
Sodium: 116 mg
Cholesterol: 72 mg