Chicken Paillard on Baby Greens

This is from my favorite cookbook..Rachel Ray. Fast, easy, and yummy. It sound fancy but it really takes no time at all.

4 Chicken breasts cutlets
Extra virgin olive oil, for drizzling
2 sprigs fresh thyme, stripped and finely chopped..or use a couple of dashes of grounded thyme
2 lemons - zested..and then place aside to squeeze for juice
Salt and pepper to taste
2 tblps. butter
2 tblps. flour
2 cups chicken broth
1 5 oz sack of baby greens
2 tblps. olive oil - for dressing

1) Prepare large nonstick skillet over medium-high heat. Arrange chicken in a shallow dish and drizzle with olive oil to just coat the chicken.

2) Combine herbs and lemon zest and sprinkle over the chicken. Season with salt and pepper. Using your hands, rub the chicken to coat evenly with the herbs. Wash your hands :)

3) Using tongs, transfer chicken in a single layer to hot skillet and cook 3-4 mins on each side. Remove cooked chicken to a warm serving dish and cover losely with foil and repeat with remaining cutlets.

4) Return pan to heat and add butter. When butter melts, add flour to the butter and cook, stirring with a whisk. 1-2 mins makes a light roux. Whisk in chicken broth and when it thickens to just coat the back of a spoon, remove pan from heat and turn off burner.

5) Toss salad greens with lemon juice and salt. Drizzle 2 tblps. olive oil around bowl and retoss greens.

6) Serve covering bottom of plate with juice. Top with salad greens and 2 chicken cutlets on each.

Enjoy!