Chicken Paillard
This week’s “Cooking from the Market” recipe is one that our family makes frequently, especially in the warmer months. It’s so easy and refreshing, we actually crave it if a week or so has gone by. Chicken paillard can be prepared a number of different ways, but we like ours pounded very thin, with a light crust, extra lemon and a huge pile of arugula. It’s easy to pass off leftovers on picky toddlers because of how soft the pounding and marinating renders the meat. This week, we substituted arugula salad for a delicious roasted broccoli recipe that we’ll definitely be repeating. If it seems like all we prepare as a side dish is broccoli or arugula, it’s because we’ve been growing these particular greens in our garden and we’re trying to use them up! We also tend to get on a roll with certain combinations and preparations of foods, which isn’t a bad thing for a family, as long as what you’re preparing is always nutritious and colorful. We promise to branch out for future posts!
This dish took us about 45 minutes to make. You can marinate the chicken breasts while you roast the broccoli, and everything will end up being ready when you want it to be.
Serve this entire dish with extra lemon wedges, if you like lemon as much as we do
Chicken paillard and roasted broccoli recipes and shopping lists are below, and you can find hard copies at Aspens Market on August 31st.
Have fun cooking!
Chicken Paillard with Roasted Broccoli
Makes 2-4 servings, depending on your appetite 
4 boneless skinless chicken breasts
1 large head of broccoli
Flour, 1/2 cup
2-3 lemons
Sugar, 1/2 teaspoon
Salt, 1/2 teaspoon plus a bit more for chicken marinade
Pepper, 1/2 teaspoon plus a bit more for chicken marinade
Red pepper flakes, 1/4-1/2 teaspoon
Parmesan cheese, enough to shave on top of the roasted broccoli to your liking
1) Begin by aggressively pounding out 2 chicken breasts per person (this allows for second helpings or ample leftovers) between pieces of plastic wrap, until the meat is a quarter inch thick, or even a bit thinner.
2) Submerge the pounded breasts in a shallow dish of lemon juice (at least one whole lemon), olive oil (about 1/4 cup), and salt & pepper (a generous amount). Let the meat marinate for about 30 minutes.
3) Set your oven to 500 degrees and place a sheet pan in the hot oven to preheat.
4) Toss one large head of broccoli, chopped (about 3-4 cups) with 3 tablespoons of olive oil, 1/8-1/4 teaspoon red pepper flakes, 1/2 teaspoon sugar, and 1/2 teaspoon each salt and pepper.
5) Carefully remove the preheated sheet pan from the oven and spread the seasoned broccoli onto it, placing the pieces flat-side down as much as possible. Roast in the oven for 9-11 minutes, or until the florets turn golden brown.
*We added the juice of about a half a lemon and a generous amount of shaved parmesan to the broccoli after it had roasted and cooled for a minute or two…
6) Prepare a shallow dish with flour, remove chicken from marinade, lightly coat each breast with flour, and place in a hot saute pan with enough olive oil to cover the bottom of the pan. *Preheat the pan and the olive oil before adding the chicken* Cook each side on high heat for about 6 minutes, or until the exterior is golden brown.
Plate the chicken with a side of the broccoli and extra lemon wedges, and enjoy!