Let's just say you've had the roughest of days: car won't start in the morning, then it dies on the drive home. Or your kid gets sick in the middle of the night, all over every bit of bedding he or she owns. That big project you thought you had two weeks for, you only have two days. She's going out with him, not you. Take out all those frustrations on an object that's done nothing to you, but can't complain: two meaty chicken breasts, just waiting to be paillard-ed into thinness. You'll cook these bad boys up with garlic, tomatoes, and lemon juice, and serve some nicely roasted broccoli on the side. Life is full of frustrations, but, thankfully, it's also full of flavors. Tip: You don't need Paul Sorvino wielding a razor blade to get super thin slices of garlic. (That's from Goodfellas, for all you non-movie fans.) Just be sure to tuck the fingertips of your garlic-holding hand for safety, and use your knuckle as your guide.
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You Will Need
Medium Non-Stick Pan
Before You Cook
Prepare the Ingredients
Cut broccoli into bite-sized pieces.
Peel and halve shallot. Cut into ½" slices.
Thinly slice garlic.
Zest lemon, halve, and juice.
Mince parsley (no need to stem).
Roast the Broccoli
Place broccoli and shallot on prepared baking sheet and toss with 1 Tbsp. olive oil, ¼ tsp. salt, and ¼ tsp. pepper. Massage oil into broccoli.
Spread into a single layer. Roast in hot oven until tender and browned, 14-16 minutes.
While broccoli roasts, prepare chicken.
Prepare the Chicken
Pat chicken breasts dry.
On a clean work surface, cover chicken with plastic wrap. You may also use a gallon freezer bag. Using a heavy object, gently pound to a uniform thickness of ¼".
Season chicken on both sides with ¼ tsp. salt and ¼ tsp. pepper.
If using salmon, pat dry and season flesh side same amount. Do not pound salmon.
Cook the Chicken
Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add chicken to hot pan and cook undisturbed until browned, 2-3 minutes.
Lower heat to medium. Flip chicken, and immediately transfer to a plate. Add 2 Tbsp. olive oil and garlic to pan and stir constantly until fragrant, 30 seconds.
Add tomatoes, 1 Tbsp. lemon juice, ¼ tsp. salt, chicken, browned-side up, and any accumulated juices from resting chicken. Cook until chicken reaches a minimum internal temperature of 165 degrees, 3-5 minutes.
Remove from burner. Sprinkle on parsley, lemon zest (to taste), and Parmesan.
Finish the Dish
If using salmon, place a medium non-stick pan over medium-high heat, adding 2 tsp. olive oil and searing salmon on flesh side, 4-6 minutes. Remove, then return to pan skin side down (with tomatoes and seasoning; do not add any accumulated liquid from salmon) and cook until salmon reaches a minimum internal temperature of 145 degrees, 4-6 minutes.
Plate dish as pictured on front of card, placing tomato sauce on chicken. Bon appétit!
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