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Two shallow bowls with rice and chicken paillards topped with tomato-dill relish.

Dill Chicken Paillards with Tomato-Dill Relish

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  • Author: Big Flavors from a Tiny Kitchen - Ashley Covelli (Adapted from Gourmet)
  • Prep Time: 10 Minutes
  • Cook Time: 8 Minutes
  • Total Time: 18 minutes
  • Yield: 4 Servings 1x
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: American

Description

Thin-cut chicken breasts get a major flavor boost from a quick and tangy dill marinade in this easy meal that's ready in under 20 minutes!


Ingredients

Units Scale
  • 4 pieces boneless, skinless chicken breast (about 6 ounces each) - see notes
  • 1 1/4 teaspoons kosher salt, divided
  • 3/4 teaspoon freshly cracked black pepper, divided
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup chopped fresh dill
  • 3 tablespoons finely chopped shallot
  • 1 tablespoon coarse ground mustard
  • 1 tablespoon white wine vinegar
  • 1 pint grape or cherry tomatoes, quartered

Instructions

  1. Working with one piece of chicken at a time, place chicken between two pieces of plastic wrap. Using the flat side of a meat tenderizer a rolling pin, or a heavy-bottomed skillet, gently pound the chicken to 1/4-inch thickness. Repeat with remaining chicken, then season with 1 teaspoon of the salt and and 1/2 teaspoon of the pepper.
  2. Heat a large nonstick skillet or grill pan over medium-high heat.
  3. In a large bowl, whisk together the oil, dill, shallots, mustard, and vinegar. Remove 1/4 cup of this mixture and place it into a medium bowl. Add the seasoned chicken pieces to the large bowl and turn to coat the pieces evenly. Set aside to marinate while you finish the tomato-dill relish.
  4. To the medium bowl with 1/4 cup of reserved dill mixture, add the quartered tomatoes and season with the remaining 1/4 teaspoon each of salt and pepper.
  5. Once the skillet or grill pan is hot, add the chicken in a single layer and cook until cooked through, about 3 to 5 minutes per side.
  6. Serve the cooked chicken with tomato-dill relish spooned over top.


Notes

You can use a package of 6 thin-sliced chicken cutlets (about 4 ounces each). Sometimes thinly sliced chicken cutlets are thin enough that you don't need to pound them any further. If they aren't an even thickness, you'll want to still pound them out to make sure they cook evenly.

Another suggestion for covering the chicken while pounding it thinly is to put each piece, one at a time, into a gallon-sized zip-top bag, leaving it unsealed, and pounding it out inside the bag to help contain the mess.

If you enjoy grilling outdoors, this chicken can also be cooked on an outdoor grill.

My family enjoys this dish served over steamed basmati rice, with some of the relish spooned over the rice as well.

Adapted from Gourmet September 2009

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