Chicken Paillard: Spilled Milk #82
Light, simple, delicious: You could eat this every night of the week and not get tired of it.
They call it a spring chicken for a reason. After a long winter, I am craving lighter and simpler food. I miss it. There are about three feet of snow left in my yard, it’s melting, but here in Minnesota we are still a few weeks away from grilling season … but soup and stew season is gone. So a seared chicken paillard it is.
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