Paillard is the definition of a quick prep, quick cook, juicy piece of chicken breast. A little bit of pounding makes it thinner, and once cooked you'll avoid the dry and tasteless character often associated with chicken's white meat. Serve with a swipe of French tapenade, a traditional Provençal olive spread, and a side of Tuscan Panzanella salad. You'll enjoy a gorgeous weekday meal in less than half an hour. 

INGREDIENTS:

2 boneless, skinless chicken breasts, halved horizontally to make 4 cutlets
1/2 tsp Kosher salt
1 to 2 tbsp extra virgin olive oil
1/4 tsp freshly ground black pepper 
3 tbsp Lemon olive oil + 1 tbsp Sicilian white balsamic 

DIRECTIONS: 

Place each of the four chicken cutlets between two sheets of plastic wrap and gently pound to an even 1/4-inch thickness. Season both sides with salt and pepper.

In a measuring cup, whisk together the Lemon EVOO and Lemon balsamic until creamy. Lightly coat both sides of the cutlets with some of the mixture, reserving the remainder for serving.

Heat a large skillet over medium-high heat. Add enough extra virgin olive oil to lightly coat the bottom. When hot, add the chicken cutlets in a single layer, working in batches if necessary. Cook for approximately 2 minutes per side, until lightly golden and cooked through to an internal temperature of 165°F (74°C). Transfer to a plate and rest for 3 minutes.

Serve with fresh green beans and French Olive Tapenade. Drizzle with the reserved Lemon olive oil and balsamic mixture.

* Inspired by David Tanis, NYTimes Cooking