Chicken Paillards with Summer Salsa
Adapted from NYT Cooking
1 tablespoon Dijon mustard
¼ cup plus 1 tablespoon lemon juice
2 skinless and boneless chicken breasts, about 1 1/4 pounds, pounded thin
3 tablespoons extra-virgin olive oil
½ cup chopped onion
2 ears corn, kernels stripped
1 jalapeño chile, seeded and minced
1 red bell pepper, diced
Salt and ground black pepper
1 medium yellow tomato, diced
⅓ cup flour
2 tablespoons minced cilantro leaves
Mix mustard and 1/4 cup lemon juice in a shallow dish. Cut each chicken breast in half (lengthwise, so you have two thin filets) and place in the mustard mixture. Turn to coat both sides and set aside.
Heat 1 tablespoon oil in a large skillet, add onion and sauté on low a few minutes, until softened. Add corn, chile and bell pepper and continue to cook until vegetables are tender, about 15 minutes. Season with salt and pepper. Remove from heat, fold in tomato, add 1 tablespoon lemon juice and set aside.
Remove chicken from marinade, dust with flour and season with salt and pepper. Heat remaining oil in a large cast-iron skillet or grill pan on medium-high heat and sear chicken, turning once, until lightly browned and just cooked through, about 5 minutes a side. Arrange on a serving platter. Add cooking oil to salad, fold in cilantro and spoon over and around chicken.
