Rating: 2.69 stars
16 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 5
  • 2 star values: 7
  • 1 star values: 1
  • 16 Ratings

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.

Martha Stewart Living, August 2010

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Credit: Hans Gissinger

Recipe Summary test

Servings:
2
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Reviews

16 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 5
  • 2 star values: 7
  • 1 star values: 1