rachael ray's chicken paillard

ingredients
all
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
cookware
1
Wash and prep the herbs. Zest the lemon. Wash and spin the salad. Preheat a large stainless skillet over medium high heat.
2
Pound out the chicken breasts, then drizzle just enough olive oil to coat them.
3
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.
4
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.
5
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.
6
Whisk in the chicken broth. When the sauce is thick enough to coat the back of a spoon, remove skillet from the heat.
7
Toss the salad greens with lemon juice and coarse salt. Drizzle olive oil around the bowl, then toss the greens again to coat.
8
To plate, spoon some of the sauce onto the serving plate. Top with the salad, then with the chicken. Enjoy immediately.
source: Rachael Ray