Mustard-Garlic Chicken Paillards with Spring Peas and Lemon

Serving Size: 4
Prep Time:
Total Time:

Peas

  • 8 Ounce snow peas
  • 2 tsp lemon juice
  • 1 tsp finely grated lemon zest
  • 0.5 tsp black pepper
  • 1.25 tsp kosher salt
  • 1.25 Pound peas, shelled (1 1/2 cups), or 1 (10-ounce) package frozen peas, thawed
  • 4 large scallions, finely chopped
  • 1 Tbsp unsalted butter
  • 2 Tbsp extra virgin olive oil

Preheat the grill and oil the grill rack.

Make the peas: Trim the snow peas and cut them diagonally into thirds. Heat the oil and butter in a large heavy skillet over medium-high heat until the butter melts. Add the scallions and cook, stirring occasionally, until they start to brown, about 4 minutes. Add the snow peas, regular peas, salt, and pepper and cook, stirring occasionally, until the peas are tender and bright green, 3 to 5 minutes. Remove the skillet from the heat and stir in the lemon zest and juice. Keep warm.

Chicken

  • 4 boneless, skinless chicken breast half (1 3/4 pounds total)
  • 0.5 tsp black pepper
  • 1 tsp lemon zest
  • 3 Tbsp Dijon mustard
  • 1.25 tsp kosher salt
  • 2 large cloves garlic
  • pea shoots for garnish (optional)

Make the chicken: Mince and mash the garlic and 1/4 teaspoon of the salt to a paste with a chef's knife. Stir together the garlic paste, mustard, lemon zest, the remaining 1 teaspoon salt, and the pepper in a medium bowl.

Place 1 chicken breast between two sheets of plastic wrap, then pound it with a meat pounder until it is 1/2 inch thick. Repeat with the remaining breasts. Rub the breasts all over with the mustard mixture.

Grill the chicken, turning once, until grill marks appear and it is cooked through, 3 to 4 minutes.

Serve the chicken topped with the pea mixture and fresh pea shoots, if desired.

Reprinted with permission from The Farm: Rustic Recipes for a Year of Incredible Food by Ian Knauer/Houghton Mifflin Harcourt, 2012.