Chicken Paillards With Corn Salad
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1tablespoon Dijon mustard
- ¼cup plus 1 tablespoon lemon juice
- 2skinless and boneless chicken breasts, about 1¼ pounds, pounded thin
- 3tablespoons extra-virgin olive oil
- ½cup chopped onion
- 2ears corn, kernels stripped
- 1jalapeño chile, seeded and minced
- 1medium-size yellow summer squash, diced
- Salt and ground black pepper
- 1medium yellow tomato, diced
- ⅓cup flour
- 2tablespoons minced cilantro leaves
Nutritional analysis per serving (4 servings)
416 calories; 26 grams fat; 6 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 5 grams polyunsaturated fat; 25 grams carbohydrates; 3 grams dietary fiber; 6 grams sugars; 23 grams protein; 743 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Mix mustard and ¼ cup lemon juice in a shallow dish. Cut each chicken breast in half (lengthwise, so you have two thin filets) and place in the mustard mixture. Turn to coat both sides and set aside.
- Step 2
Heat 1 tablespoon oil in a large skillet, add onion and sauté on low a few minutes, until softened. Add corn, chile and squash and continue to cook until vegetables are tender, about 15 minutes. Season with salt and pepper. Remove from heat, fold in tomato, add 1 tablespoon lemon juice and set aside.
- Step 3
Remove chicken from marinade, dust with flour and season with salt and pepper. Heat remaining oil in a large cast-iron skillet or grill pan on medium-high heat and sear chicken, turning once, until lightly browned and just cooked through, about 5 minutes a side. Arrange on a serving platter. Add cooking oil to salad, fold in cilantro and spoon over and around chicken.
Private Notes
Comments
We’re not scientists here at NYT Cooking, but we know some. Any vegetable oil heated past its smoke point will break down and give off unhealthy fumes and a terrible taste. Olive oil has a high level of monounsaturated oils and many other health benefits. True, it can oxidize. And it has a relatively low smoke point. But to say cooking with extra virgin olive oil causes cancer is a giant, unproven leap. The worst thing about heating extra virgin olive oil is that you lose the flavor.
This was absolutely wonderful: beautiful to look at and delicious to eat. I used chicken thighs instead of breasts because I like them better. Also, I stupidly forgot to buy a lemon and improvised with malt vinegar, which we really found a super substitute. Will definitely make again, as long as there is summer corn and yellow tomatoes.
It is never going to go away, but it is good to see this pseudo-science is being challenged by responders.
Make. This. Fantastic recipe. I didn't pond the chicken breast but did slice them thin. Used a red tomato because that's what I have, and the jalapeno is essential in this salsa. Served with sauteed green beans from our garden, tiny new potatoes ditto, and (of course) a dry Finger Lakes Riesling.
Made with boneless skinless thighs because I had them. Didn’t pound them flat but marinated and dredged in flour per recipe. We try to keep oil in our diet minimal so I sprayed the thighs with olive oil spray and air-fried them. Perfect and juicy! Such a great meal for summer as n8 oven required. Definitely on the repeat list.
Wow! Made the corn salad to accompany seared scallops. No fresh corn in April so used frozen and we were happy campers. To be repeated often. The salad would make a great accompaniment to many seafood or fish choices.
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