Chicken Paillards With Clementine Salsa
Serves: 5
Aurelia Collier
1 January 1970
Based on User reviews:
51
Spice
61
Sweetness
35
Sourness
34
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
1 cup
Red Onion (finely diced)1 cup
Celery (finely diced)2 tbsps
Extra-Virgin Olive Oil2 tbsps
Lime Juice (fresh)2 tbsps
Olive OilDirections:
1
Place chicken breast halves between 2 sheets plastic wrap or parchment paper, spacing apart
2
Using mallet, pound chicken to 1/4-inch thickness
3
DO AHEAD: Can be made 1 day ahead
4
Cover and chill
5
Mix clementines and next 8 ingredients in medium bowl
6
Season with salt and pepper
7
DO AHEAD: Salsa can be made 2 hours ahead
8
Cover; let stand at room temperature
9
Uncover chicken; sprinkle with salt and pepper
10
Heat olive oil in large nonstick skillet over medium-high heat
11
Add chicken and cook until slightly browned and cooked through, about 3 minutes per side
12
Transfer chicken to platter
13
Add clementine juice to skillet; boil until reduced to 1/4 cup, stirring often, about 2 minutes
14
Drizzle sauce over chicken
15
Spoon salsa over and serve
16
Place chicken breast halves between 2 sheets plastic wrap or parchment paper, spacing apart
17
Using mallet, pound chicken to 1/4-inch thickness
18
DO AHEAD: Can be made 1 day ahead
19
Cover and chill
20
Mix clementines and next 8 ingredients in medium bowl
21
Season with salt and pepper
22
DO AHEAD: Salsa can be made 2 hours ahead
23
Cover; let stand at room temperature
24
Uncover chicken; sprinkle with salt and pepper
25
Heat olive oil in large nonstick skillet over medium-high heat
26
Add chicken and cook until slightly browned and cooked through, about 3 minutes per side
27
Transfer chicken to platter
28
Add clementine juice to skillet; boil until reduced to 1/4 cup, stirring often, about 2 minutes
29
Drizzle sauce over chicken
30
Spoon salsa over and serve