Chicken Paillard with a Spring Onion Salad
April 7, 2016
1In a sauté pan, heat 1/4 cup Tantillo California Extra Virgin Olive Oil on medium high heat, add garlic for one minute.
2Add chicken and sprinkle with basil and oregano. Cook for 2-3 minutes and turn over.
3Cook 2-3 minutes or until chicken is cooked through.
4Separately, mix sweet anise, red onions and tomatoes- set aside. In a small bowl, mix remaining Tantillo California Extra Virgin Olive Oil, honey tangerine juice, pinch of salt and pepper.
5Whisk together until emulsified and pour over sweet anise, red onion and tomatoes.
6Pat the cooked chicken on both sides with a paper towel to degrease.
7Plate the chicken and lay the salad on top. Buon Appetito!