Balsamic Chicken Paillard with Honey Lime Greens

Balsamic Chicken Paillard with Honey Lime Greens

YIELD: Makes 2 servings


2 - chicken breasts

1/2 tsp. - kosher salt

1/2 tsp. - freshly ground pepper

3 T - olive oil, divided

2 T - water

2 T - white balsamic vinegar

2 T - honey

1 T - fresh lime juice

1 cup - grape tomatoes

1 T - butter

1 T - fresh chopped tarragon

1 T - capers

1/2 cup - mixed olives (such as Capistrano and Calamata)

4 cups - field greens

2 oz. - goat cheese, crumbled


Pound the chicken breast very thinly between two pieces of parchment paper and sprinkle with salt and pepper.

Heat 1 T of the olive oil over medium-high heat in a heavy sauté pan. Sear each chicken breast, one at a time, turning after 2-3 minutes, until each side is golden brown and cooked through. Set aside on a plate, cover and keep warm.

Keeping the pan hot, quickly add the water and deglaze any browned bits in the pan, using a spatula to scrape any bits from the pan. Turn the heat down to medium and working quickly, add the remaining olive oil, balsamic vinegar, honey, and lime juice, whisk together. Next, add the tomatoes and cook until the tomatoes are a bit softened, about 4 minutes. Add the butter and stir to combine.

Stir in the tarragon, capers and olives and cook for an additional 2 minutes. Turn off the heat and let cool for 2 minutes.

Next, add the field greens to the pan and toss with the pan sauce, wilting the greens a bit.

Place the chicken onto two plates and divide the dressed field greens, tomatoes and olives between them. Crumble the goat cheese on top and serve immediately.


You can use any kind of greens you like with this recipe, but be sure not to wilt them too much when adding to the pan sauce. You could also use pork tenderloin for this recipe to switch it up!