Chicken Paillard
INGREDIENTS
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4 small whole chicken breasts or 2 large*
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Extra-virgin olive oil, for drizzling, plus 2 tablespoons
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4 sprigs fresh thyme, stripped and finely chopped, about 2 tablespoons
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2 tablespoons fresh chopped flat-leaf parsley, a handful
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1 lemon zested and juiced
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Coarse salt and black pepper
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2 tablespoons butter
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2 tablespoons all-purpose flour
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2 cups chicken stock or chicken broth
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1 sack, 5 ounces, mixed baby salad greens, available in produce section
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