Whole30 Chicken Paillard Platter with Green Goddess Dressing MAGIC ELIXIRS™
- 4 chicken cutlets
- 1 tsp salt
- ½ tsp pepper
- 2 Tbsp olive oil (plus additional 1 Tbsp for each batch of cooking)
- Salt (for greens)
- Sliced Avocado
- Marinated Red Onions MAGIC ELIXIRS™ (click here for recipe)
- Green Goddess Dressing MAGIC ELIXIRS™ (recipe below)
Place chicken cutlets between plastic wrap or wax paper and pound evenly on both sides, 1 ½ to 2 minutes. Be sure not to rush the process or pound the them too hard – as you may break down the meat.
After pounding the chicken, gently remove the plastic or wax paper and salt and pepper one side of the cutlet. Then flip it into your hand and remove the paper from the top. Salt and pepper the other side.
Heat 2 Tbsp Olive Oil in a large, non-stick sauté pan. Sauté first side for 3 minutes flip over and cook for one minute on the other side. If the oil gets too hot, lower the temp to medium.
If cooking in batches, remove cutlets and place on a baking sheet and keep warm in a 200 F oven. Add additional olive oil (about 1 Tbsp) and repeat process. (If oil seems burned, wipe out pan and start fresh with 2 Tbsp olive oil.)
Assemble everything on a platter and let everyone make their plates with as much of everything as they want!
Teri Tip: If the cutlets (or chicken breasts) are too large, you can cut them into two pieces which should make pounding them and cooking them easier.
Green Goddess Dressing MAGIC ELIXIRS™
- 3 oil-packed anchovy filets
- 3 garlic cloves, chopped fine
- 1 cup Whole30 Mayo (click here for recipe)
- 2 handfuls basil leaves
- 4 Tbsp fresh tarragon leaves
- ¼ cup parsley
- 3 Tbsp lemon juice
- 5 Tbsp olive oil
- 2 Tbsp red wine vinegar
- 2 pinches salt
Make the dressing: Blend all the dressing ingredients to combine well. Taste the dressing and add salt, pepper, and more lemon juice for extra tang, if needed.