Chicken Paillards with Fresh Greens and Beans
It's the go-to dinner for any summer night: tender, garden-fresh lettuce piled atop herb-infused chicken breasts. After sauteing the paillards with sage, deglaze the skillet with a little vinegar, throw in sliced green and yellow beans, and use the salty-savory saute as the dressing.
- 8 ounces trimmed string beans (sliced lengthwise on a sharp bias)
- 2 boneless, skinless chicken breast halves (8 ounces each)
- 1 tablespoon extra-virgin olive oil, plus more for rubbing
- Coarse salt and ground pepper
- 16 sage leaves
- 4 ounces dry-cured ham (finely chopped)
- 1/2 sliced red onion
- 1 tablespoon red-wine vinegar
- 3 cups lettuce
Steam string beans until al dente, 3 to 4 minutes; drain. Slice chicken breast halves in half horizontally; pound lightly, to an even thickness. Rub paillards with olive oil; season with salt and pepper. Top each with 2 sage leaves. Saute in a skillet (or grill) over high heat for 3 minutes. Flip, and top each with 2 more sage leaves. Heat until cooked through, about 3 minutes more. Transfer to a platter. Heat 1 tablespoon oil in skillet over high heat. Cook ham for 1 minute. Add red onion; cook until soft, about 3 minutes. Add red-wine vinegar; stir in beans. Toss with lettuce. Serve over paillards.