rachael ray's chicken paillard

2 whole chicken breasts
olive oil
2 sprigs thyme
1 tbsp parsley
chopped fine
lemon zest
salt and pepper
1 tbsp butter
1 tbsp flour
1 cup chicken broth
2 oz mixed salad greens
lemon juice
coarse salt
1 tbsp olive oil
Wash and prep the herbs. Zest the lemon. Wash and spin the salad. Preheat a large stainless skillet over medium high heat.
Pound out the chicken breasts, then drizzle just enough olive oil to coat them.
Sprinkle the thyme, parsley, and lemon zest over the chicken, then follow with a sprinkling of salt and pepper. Rub the herbs, seasoning, and olive oil into the chicken breasts. If you didn't use gloves, wash your hands thoroughly with hot water and soap.
Transfer the chicken to the hot skillet with tongs. Arrange them in a single layer, cooking in batches if needed. Cook the cutlets for 3-4 minutes on each side. Cover cooked chicken loosely with foil to keep warm and repeat with remaining cutlets.
Melt the butter in the now empty skillet. When the butter melts, add the flour and cook for 1-2 minutes. Stir the butter and flour with a whisk to make a light roux.
Whisk in the chicken broth. When the sauce is thick enough to coat the back of a spoon, remove skillet from the heat.
Toss the salad greens with lemon juice and coarse salt. Drizzle olive oil around the bowl, then toss the greens again to coat.
To plate, spoon some of the sauce onto the serving plate. Top with the salad, then with the chicken. Enjoy immediately.
source: Rachael Ray