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 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.
Cut broccoli into large bite-sized pieces.
Peel and halve shallot. Cut into ½" slices.
Thinly slice garlic.
Zest lemon, halve, and juice.
Mince parsley, leaves and stems.
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 until tender and browned, 20-24 minutes.
While broccoli roasts, cook chicken.
Prepare the Chicken
Pat chicken breasts dry.
On a clean work surface, cover chicken with plastic wrap. Using a heavy object, gently pound to a uniform thickness of ¼".
Season both sides with ¼ tsp. salt and ¼ tsp. pepper.
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 remove from pan to a plate.
Add 2 Tbsp. olive oil to pan. Add garlic and cook until fragrant, 30 seconds. Add tomatoes, 1 Tbsp. lemon juice, ¼ tsp. salt, and chicken, browned side up, and any accumulated juices from resting chicken and cook until chicken reaches a minimum internal temperature of 165 degrees, 2-3 minutes.
Remove from burner. Sprinkle on parsley, lemon zest (to taste), and Parmesan.
Finish the Dish
Plate dish as pictured on front of card. Bon appétit!