No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

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.

  • servings: 2

advertisement

advertisement

Ingredients

  • 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

Directions

  1. Step 1

    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.

Source
Martha Stewart Living, August 2010

advertisement

advertisement