Pounded flat and sautéed quickly, Chicken Paillards make a winning summer supper that appeals to both children and adults. Moreover, the dish pairs nicely with the bounty of fresh vegetables now emerging from Louisiana farms. Sweet bi-colored corn, ripe tomatoes, summer squash, cucumbers and more are in full supply at the farmers market, and they are terrific accompaniments to this easy main course.
Serves 4-6
˝ cup all purpose flour
˝ teaspoon dried oregano
˝ teaspoon salt
Several turns fresh cracked black pepper
Additional salt and pepper to taste
4 boneless, skinless chicken breasts, pounded to ˝ inch thickness
2-4 tablespoons olive or grape seed oil
Lemon slices
Fresh chopped herbs for garnish, such as parsley, chives, basil, thyme or oregano
Combine flour, oregano, salt and pepper in a baking dish or dinner plate. Sprinkle additional salt and pepper on both sides of the pounded breasts, then dredge them in flour mixture, coating each side lightly and shaking off excess. Heat oil to medium high, and sauté for 2 ˝ minutes on each side. Remove and allow to rest for about 5 minutes. Serve with salad greens and fresh corn on the cob.
