Chicken Paillard Recipe

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Rachael Ray on Food Network
Nutrition per serving    (USDA % daily values)
CAL
681
FAT
158%
CHOL
96%
SOD
26%

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Ingredients for 4 servings

2 cups chicken stock or chicken broth

1 sack, 5 ounces, mixed baby salad greens, available in produce section

4 small whole chicken breasts or 2 large*

2 tablespoons all-purpose flour

Extra-virgin olive oil, for drizzling, plus 2 tablespoons

2 tablespoons butter

2 tablespoons fresh chopped flat-leaf parsley, a handful

1 lemon zested and juiced

Coarse salt and black pepper

4 sprigs fresh thyme, stripped and finely chopped, about 2 tablespoons

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