PAILLARDS RECIPES

Steps:

• Pound chicken breasts on a work surface using a meat tenderizer or heavy pan to 1/4-inch thick. Whisk wine, juice of 1 lemon, shallot, 2 teaspoons olive oil, and garlic together in a shallow bowl. Add chicken breasts; marinate for 15 minutes.
• Whisk juice of 1 lemon, vinegar, 1 tablespoon olive oil, and lemon zest together in a large bowl; stir in 1/4 teaspoon salt and 1/4 teaspoon pepper. Add arugula and tomatoes; toss to combine.
• Preheat an outdoor grill for high heat and lightly oil the grate, or heat a skillet over high heat.
• Remove chicken from marinade; season with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.
• Cook chicken on preheated grill until golden brown and just cooked through, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Plate chicken with arugula salad on top.

Steps:

• Heat the oven to 425 degrees F with a rack in the middle.
• In a blender, pulse together the milk, eggs, and vanilla.
• Add the flour, baking powder, sugar, and salt, and blend for about 30 seconds.
• Pour in the melted unsalted butter and pulse a few times.
• Brush a half sheet pan (13 inch by 18 inch rimmed baking sheet) with two tablespoons of the melted salted butter. Pour the batter into the pan.
• Sprinkle the batter evenly with the fruit and bake for 20 minutes.
• Remove the pan from the oven, slice, and serve with the rest of the melted butter along with pure maple syrup.