“Paillards” means that you’ve pounded the chicken breasts to make them tender and thin. They also cook quickly. My husband found the original recipe in Sunset magazine and we tweaked it a tad – it was terrific:
1 tsp each, salt and pepper
2 Tbsp. plus ½ tsp. chopped fresh rosemary
1 ½ Tbsp. avocado oil
4 boneless, skinless chicken breasts
6 strips of cooked bacon, crumbled
½ cup finely chopped shallots
½ cup dried cranberries
½ cup Viognier or other fruity, dry white wine
8 oz arugula, ends trimmed
Preheat broiler with rack set 3 inches from heat. Combine salt and pepper and 2 Tbsp. of rosemary with the oil and rub it over the chicken breast, and some on a baking sheet.
Cook the bacon, save the fat in the pan.
Broil the chicken until just cooked through, turning once, about 8 minutes total. Remove from heat and cover with foil to keep warm.
Meanwhile, cook shallots in the bacon grease, about 6 minutes. Add dried cranberries and wine to pan, stirring occasionally for a couple of minutes until about 3 Tbsp of liquid is left. Stir in remaining ½ tsp. of rosemary, plus a bit more salt and pepper.
Remove from heat and add arugula and bacon. Toss very gently to coat. The arugula will get a bit warm, but you do not want to “cook” it.
Transfer salad to a platter and arrange chicken paillards on top.