This Chicken Paillard with Citrus Salad and Couscous is the epitome of how I like to cook – dividing a dish into its separate components, allowing discriminating diners to pick and choose and select what components they would like on their own plate – needless to say, my entire family loved this.
CHICKEN PAILLARD WITH CITRUS SALAD AND COUSCOUS
1/4 cup fresh orange juice
2 tablespoons fresh lime juice
2 tablespoons fresh lemon juice
2 tablespoons rice wine vinegar
2 tablespoons honey
1/2 teaspoon salt
1/3 cup olive oil
1 tablespoon chopped fresh parsley
1 teaspoon fresh thyme leaves
4 skinned and boned chicken breasts
1/2 tablespoon butter
1 1/2 teaspoons olive oil
1 cup uncooked Israeli couscous
1 1/2 cups chicken broth
1 teaspoon salt, divided
1 teaspoon black pepper, divided
8 ounces haricot verts, trimmed
1 cup arugula
1/2 cup thinly sliced celery
1/2 cup celery leaves
1 orange, peeled and sliced
1 grapefruit, peeled and sliced (I omitted this as it didn’t sound appealing to me)
Whisk together the orange juice, lime juice, lemon juice, rice wine vinegar, honey and salt. Add olive oil, whisking constantly until smooth and well blended. Stir in parsley and thyme leaves. Reserve 1/3 cup plus plus 2 tablespoons vinaigrette for use in couscous and salad.
Place chicken between 2 sheets of plastic wrap, and flatten to about 1/2 inch thickness, using a rolling pin or flat side of a meat mallet. Place chicken in a zip-top plastic bag, and pour remaining vinaigrette over chicken, turning to coat. Seal and marinate in refrigerator for 30 minutes.
Melt butter with 1 1/2 teaspoons oil in a medium saucepan over medium-high heat. Add couscous, cook, stirring constantly, 3 minutes or until toasted. Stir in broth, bring mixture to a boil, cover, reduce heat to low, and cook stirring occasionally, 15 minutes or until liquid is absorbed. Uncover and fluff. Stir in 1/4 teaspoon each salt and pepper and reserved 2 tablespoons of vinaigrette.
Heat oven to 400F. Remove chicken from bag, discard marinade. Place chicken on a wire rack in an aluminum foil-lined cooke sheet. Sprinkle with 3/4 teaspoon each salt and pepper.
Bake for 12 to 15 minutes or until a thermometer inserted in the thickest portion of chicken registers 165F. Let chicken stand at room temperature 5 minutes.
Cook beans in boiling salted water 3 minutes or until crisp-tender, drain. Halve beans, lengthwise, toss with arugula, celery, celery leaves and remaining 1/3 cup vinaigrette.
Divide couscous among plates, top with sliced chicken breast, orange and grapefruit slices and and serve with salad.
Recipe adapted from Southern Living, January 2015