Clean Eating: Chicken Paillard with Lemon Parsley Butter and Seared Chard

PUBLISHED ON: 02.09.2013

Clean eating was welcomed after the gluttony of the holidays.  I felt rough, bloated like a wart hog and  looked forward to simple whole food meals, at least until I could get my food groove going again.  No doubt many of you felt the same way.

Eating whole unprocessed foods as close to its source and its natural state is my long term goal.  I will be the first to admit that it is far easier said than done.  Since I love to garden and the outcome of gardening is a bounty of vegetables, herbs and fruits it helps to move me in that direction.

This meal was low in fat and calories, and high on flavor. I am thinking this was a pretty good combination.

Chicken Paillard
Serves 4
Recipe from Clean Eating/ Suzanne Sommers

2-6 ounce boneless, skinless chicken breast halves, sliced horizontally and pounded 1/4-inch thick
1/2 teaspoon sea salt, plus additional to taste, optional
1/4 teaspoon fresh ground black pepper, plus additional to taste, optional
2 Tablespoons Olive oil, divided
4 tablespoon organic unsalted butter, divided
10 shallots finely diced
juice of 3 lemons
1/2 cup low-sodium chicken broth or stock
2 tablespoons chopped fresh flat leaf parsley
2 bunches red swiss chard, coarsely chopped


1.  Season chicken with salt and pepper.  In a large skillet, heat 1 tablespoon oil in a medium-high.  Working in batches if necessary, add chicken to skillet and cook for 2 to 3 minutes per side, until browned.  Transfer to a shallow baking pan and place in 200 degrees F. oven to keep warm.  Repeat with remaining chicken.
2.  In skillet melt 1 tablespoon butter on medium-high.  Add shallots and sauté , 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.
3.  Cut remaining 2 tablespoons butter into small pieces.  Add to broth mixture, whisking until smooth.  Stir in parsley and salt and pepper, to taste.  Cover skillet and keep warm.
4.  In a separate large skillet, heat remaining 1 tablespoon of oil on medium-high.  Add chard and cook until wilted, about 1 minute, stirring constantly.  Season with salt and pepper to taste.  To serve, divide chard among serving plates and top with chicken and butter mixture.

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