Turn cutlets and cook until light golden brown on second side and just cooked through, 1 to 2 minutes more. About halfway through, lift up the cutlets from one corner and let oil flow underneath, then place them back down. Press down on the cutlets firmly with a spatula to ensure the chicken is making good contact with the surface of the pan, then cook, undisturbed, until the underside is deep golden brown and there is a thick band of cooked flesh around the edge, 4 to 6 minutes. Add 3 tablespoons of oil, then place the chicken in the skillet. Thinly slice the shallot into rings, thinly slice the garlic cloves, and thinly slice the chives. Place them between two sheets of waxed paper or plastic wrap and, using a rolling pin or meat mallet, pound them out to about ¼ inch. Pat the chicken breasts dry and season both sides with salt and black pepper. Ingredients 2 boneless, skinless chicken breasts (10 to 12 ounces total) Kosher salt freshly ground pepper 1 large shallot 3 garlic cloves Handful chives 5 tablespoons extra-virgin olive oil, divided Pinch of crushed red pepper flakes 2 cups cherry tomatoes (12 ounces) 2 tablespoons red wine vinegar If you go a tiny bit over, the bright and juicy tomato pan sauce will camouflage your mistakes. Cooking them almost all the way through on one side will result in a chewy crust and superlative browning, and prevents the chicken from overcooking. But when they're good, they bring power to the paillard. They're quite lean-which is what some people love about them-and that's exactly what can cause them to be bland and dry.
Andrea Gentl, Martin Hyers/"That Sounds So Good"ĭespite their enduring popularity, boneless, skinless chicken breasts can be very disappointing.
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