Chicken Paillard

Butterfly the chicken breasts: with your hand on top of the breasts, slice the breast carefully in half almost all the way through. Then open it up like a book and season with salt and pepper.

In a bowl, combine half the lemon juice and half the shallots with 1 tablespoon olive oil to marinate the chicken breasts.

Meanwhile, halve the potatoes and place in them in a pot with enough water to cover and a large pinch of salt. Bring to a boil and cook for 15 minutes, or until easily pierced with a knife. Drain.

While the potatoes cook, make the gremolata by combining parsley, half the garlic, and lemon zest in a bowl. Add 1 tablespoon olive oil, and a pinch of salt and pepper. Set aside.

Heat 1/2 tablespoon olive oil in a non-stick pan over medium-high heat. Sear each chicken breast for 3-4 minutes on each side, until juices run clear when pierced with a knife. Set aside and tent with foil to keep warm.

Once the potatoes are drained, crush them with the side of your knife on a cutting board. Heat 1/2 tablespoon olive oil in the same pan you cooked the chicken in. Add the potatoes over medium-high heat for about 3 minutes per side, until golden brown. Add the rosemary and remaining garlic and cook for about 30 seconds, until fragrant. Season with salt and pepper and set aside.