There are a few very important things for us to discuss in regards to this post. The first thing is that THE CLASSICS are back!!! Just in case you’ve been living under a rock, or you’re new here, I have two ongoing segments on the blog that I like to alternate between, and that’s my Cheers to the Weekend posts on Fridays and The Classics. The Classics were on hiatus lately but they’re back and better than ever. As a little refresher course, The Classics are posts that are simple, straightforward kitchen staples that we should all have up our sleeves. Recipes that we could easily make time and time again, no fuss no muss. This one here is very special to me because it’s the first thing I cooked for my husband when we first started dating. I chose this dish to make for him because it was simple, delicious and stress free. Also because he had nothing in his kitchen. Literally one bowl, one skillet and some salt and pepper. The powdery pre-ground stuff that no one should have. That’s it. The man only ate hummus before he met me. I still make this chicken all the time for him because it reminds us of that first I cooked for him.
So full disclaimer is that this isn’t traditional chicken paillard. I’m acknowledging this from the get go so that I don’t get angry emails or comments on how this isn’t the way it’s made. There are various different takes on this dish and although this isn’t the most authentic, it’s my version and I know you’ll love it regardless. Traditionally it’s not breaded and lightly fried like mine is, but I do love that crispiness from the chicken because it offsets the salad so well. This is the easiest dish you’ll ever make, and you’ll be so glad you did.
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