Chicken Paillard With Haricot Vert, Cilantro & Garlic
RECIPE:<br><br> 150g haricot vert<br> 3 radishes<br> 1 bunch cilantro<br> 1 clove of garlic<br> 2 skinless chicken breast<br> lime or lemon <br><br> •thinly slice radishes<br> •bring a medium pot of salted water to boil, trim the stems off the haricot vert and add them to the pot, cook 2-4 min then transfer to the ice water<br> •butterfly the chicken breast ( horizontal curs halfway through the thickness of the meat so it opens like a book ) then pound it to even thickness<br> •season the chicken with salt and pepper, heat some olive oil, add chicken and cook until cooked through<br> •in a small bowl whisk together juice of half lemon or lime, the garlic paste and 2 tbsp of olive oil, season with salt and pepper<br> •drain the haricots, add them to big bowl, along with radishes and cilantro, add dressing and toss to coat<br> •top each piece of chicken with the dressed vegetables<br> ENJOY!
Recipe Intro From feedfeed
Lunch Chicken Paillard feels so "Parisian ladies who lunch" to me and I love it. @BERRYANDCELERY makes it light and bright and simple but adds some extra goodness with haricot verts balanced on top.