Chicken Paillards with Rosemary
Chicken Paillards With Rosemary is an moderately easy dinner. Made with 1 whole boned and skinned chicken breast, split, 2 tbsp. safflower oil, 1 tbsp. worcestershire sauce, 1 1/2 tsp. each: fresh lemon juice and red wine vinegar and 1/2 tsp. dried rosemary, this recipe delivers authentic, satisfying flavors. A comforting dish that warms the soul.
π Recipe adapted from RecipeNLG-Full
Flatten each chicken breast half into a paillard as follows: Carefully remove the tendon.
Put each breast half between two sheets of waxed paper and flatten with a meat pounder to a thickness of 1/8 inch or even less.
The paillards can be cooked right away or frozen.
To freeze, stack between sheets of waxed paper, then wrap in a plastic bag.
π· Perfect Pairings
Complete your meal with these
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