Clean Eating: Chicken Paillard with Lemon Parsley Butter and Seared Chard

Clean eating was welcomed after the gluttony of the holidays.  I felt rough, bloated like a wart hog and  looked forward to simple whole food meals, at least until I could get my food groove going again.  No doubt many of you felt the same way.

Eating whole unprocessed foods as close to its source and its natural state is my long term goal.  I will be the first to admit that it is far easier said than done.  Since I love to garden and the outcome of gardening is a bounty of vegetables, herbs and fruits it helps to move me in that direction.

This meal was low in fat and calories, and high on flavor. I am thinking this was a pretty good combination.

Chicken Paillard
Serves 4
Recipe from Clean Eating/ Suzanne Sommers

2-6 ounce boneless, skinless chicken breast halves, sliced horizontally and pounded 1/4-inch thick
1/2 teaspoon sea salt, plus additional to taste, optional
1/4 teaspoon fresh ground black pepper, plus additional to taste, optional
2 Tablespoons Olive oil, divided
4 tablespoon organic unsalted butter, divided
10 shallots finely diced
juice of 3 lemons
1/2 cup low-sodium chicken broth or stock
2 tablespoons chopped fresh flat leaf parsley
2 bunches red swiss chard, coarsely chopped


1.  Season chicken with salt and pepper.  In a large skillet, heat 1 tablespoon oil in a medium-high.  Working in batches if necessary, add chicken to skillet and cook for 2 to 3 minutes per side, until browned.  Transfer to a shallow baking pan and place in 200 degrees F. oven to keep warm.  Repeat with remaining chicken.
2.  In skillet melt 1 tablespoon butter on medium-high.  Add shallots and sauté , stirring often, until soft, about 5 minutes.  Add lemon juice and broth and bring to a boil, scraping up browned bits from bottom of pan.  Boil until liquid reduces by half.
3.  Cut remaining 2 tablespoons butter into small pieces.  Add to broth mixture, whisking until smooth.  Stir in parsley and salt and pepper, to taste.  Cover skillet and keep warm.
4.  In a separate large skillet, heat remaining 1 tablespoon of oil on medium-high.  Add chard and cook until wilted, about 1 minute, stirring constantly.  Season with salt and pepper to taste.  To serve, divide chard among serving plates and top with chicken and butter mixture.

30 thoughts on “Clean Eating: Chicken Paillard with Lemon Parsley Butter and Seared Chard

  1. I'm on board with you on this goal Velva, despite not being able to adhere to all of the clean eating principles that are so strict (I just can't totally give up sugar and pasta)….but really getting rid of the majority of processed stuff is a triumph in itself! So true what you said that gardening has really helped in eating healthier. I love chicken recipes and will bookmark this for a future, healthier entree!


  2. I put on weight in Morocco and do you think I can get it back off again – No. Think I am going to have to get stricter with myself but not easy when I have an always hungry husband! Have a great weekend Diane


  3. Well, I like your expression \”wart hog\”, never heard it before, is it a farm one? anyway, I will never be able to stop eating chocolate so no sense in making resolutions. Like this meal, how is Suzanne Somers btw?


  4. Raising my hand, I'm in total agreement on this. So much so that tomorrow starts a walking challenge over at my place. The rest of this month and all of next is all about clean eating and fitness for me. I can't wait to feel good again!


  5. I'm really trying to get into the swing of clean eating again, and as I do, I'm trying to eat a lot more raw fruits vegetables and nuts in the daytime. and tons of water!!! this looks delish. Iemon parsley butter sounds soooo good 🙂 – i seriously go through so many lemons in this house. I'm addicted!!! I also am drooling over the chicken cacciatore, I would loooove to try that recipe. will keep you posted when i do. I still make those pot roast potato skins and the asparagus salad, always makes me think of you!!!


  6. Bloated like a wart hog??? LOL. Yup, I was little miss glutton over the holidays and have been back to my lean meats and vegetables. I really like chicken paillards and just recently sliced chicken breasts myself instead of buying them already \”thinned\” at Whole Foods. They cook in a flash, seem to soak up flavors and for some reason the texture is more appealing than a whole breast. I'll have to try this recipe.


  7. Looks delicious and sounds healthy. Maybe I'll fix it this weekend to make up for the overdoing I'm sure I'll do tomorrow night. I saw Florida strawberries in the grocery store this week. Hooray!


  8. I am finally getting on track for clean eating again. I just didn't have the heart to put the work or imagination into it for a bit there. 🙂 But my garden is producing beautifully now, and that inspires me. This dinner sounds delectable. 🙂


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