Chicken Paillards with Endive-Parsley Salad

houseandhome.com

Hannah

subheading: Chicken:

1⁄2 lb. boneless, skinless chicken breast halves

1 1⁄4 tsp sea salt

1 tsp freshly ground black pepper

2 tsp finely grated lemon zest

4 garlic cloves, thinly sliced

2 tbsp extra-virgin olive oil

3 tbsp unsalted butter, divided

subheading: Endive-Parsley Salad:

1 tbsp whole-grain mustard

1 garlic clove, finely grated or minced

1 1⁄2 tbsp fresh lemon juice

1⁄4 tsp sea salt, plus more to taste

1⁄4 cup extra-virgin olive oil

Pepper

4 heads Belgian endive, leaves torn into bite-size pieces (about 6 cups)

1 cup packed fresh flat-leaf parsley leaves

Lemon wedges, for serving

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