Chicken Paillards With Fennel, Red Pepper and Apricot Salad

Ingredients

For the chicken:

• 2 whole chicken breasts (about 1 1/2 pounds)
• ¼ cup olive oil
• 1 clove garlic, minced
• 2 teaspoons lemon juice
• 2 teaspoons chopped rosemary
• ½ teaspoon kosher salt
• ¼ teaspoon ground black pepper

For the warm salad:

• 1 tablespoon olive oil
• 1 clove garlic, minced
• 1 head fennel, trimmed, quartered and thinly sliced
• ½ cup white wine
• 1 red bell pepper, seeded and cut into thin strips
• 10 dried apricot halves, thinly sliced
• ¼ cup chopped black olives
• 1 anchovy fillet, finely minced

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    541 calories; 33 grams fat; 7 grams saturated fat; 0 grams trans fat; 19 grams monounsaturated fat; 5 grams polyunsaturated fat; 18 grams carbohydrates; 4 grams dietary fiber; 13 grams sugars; 37 grams protein; 109 milligrams cholesterol; 524 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. To make the chicken, split the breasts if they are joined in the center so that you have 4 pieces. Slice each piece in half horizontally to create 8 flat paillards. Place each paillard between layers of wax paper and pound them lightly so that they are of even thickness and no more than 1/4-inch thick. Place them in a large zip-lock plastic bag or a nonreactive bowl and set aside. Whisk together the oil, garlic, lemon juice, rosemary, salt and pepper. Pour the mixture over the chicken, seal or cover and refrigerate for at least an hour and up to 4 hours.
2. Heat 2 large nonstick skillets over high heat (or work in 2 batches if using 1 skillet). When the pans are hot, add the breasts and cook them just until nicely browned, 1 to 2 minutes for each side. Transfer them to a platter and keep warm.
3. To make the warm salad, add the tablespoon of olive oil to one of the skillets used to cook the chicken and place over medium heat. Add the garlic and fennel and cook, stirring, for 3 minutes. Add the wine, bell pepper, apricots, olives and anchovy and cook until the fennel is tender, 4 to 5 minutes. Season with salt and pepper and serve over the paillards.