Updated: Aug 14
Use your kitchen mallet for this absolutely smashing recipe. Pound thinly sliced chicken breast, marinate with lemon and herbs, then pan roast until golden. Top with a yogurt sauce packed with smashed lemon, garlic, fresh herbs, and peppercorns. Serve with roasted carrots and potatoes. This recipe is featured in The Savory Moment podcast, Episode 3 of Season 1.
A SMASHING CHICKEN DINNER
1 ½ pounds chicken breast
⅓ cup lemon juice
1 ½ teaspoons salt
1 ½ teaspoons Italian seasoning
2 tablespoons olive oil
SMASHING LEMON-HERB SAUCE
½ lemon, unpeeled, seeded, and sliced
1 teaspoon peppercorns
4 cloves garlic, peeled
3 sprigs fresh herbs (rosemary, thyme, oregano, or tarragon), stemmed
1 cup full-fat Greek yogurt
½ teaspoon salt
¼ cup olive oil
Optional garnish: sliced scallions
Slice the chicken breast against the grain to a thickness of about ½ inch. Lay pieces on a cutting board and cover with plastic wrap. Pound with a meal mallet until the chicken is ¼ inch thick—it’s ok if it tears a little and develops some holes. Mix the lemon juice, salt, Italian seasoning, and olive oil in a bowl. Stir in the chicken. Marinate at room temperature for 30 minutes.
Meanwhile, thoroughly wash the meat mallet and cutting board. Spread the lemon slices, peppercorns, garlic cloves, and herbs on the cutting board. Cover with plastic wrap. Use the mallet to smash everything into pieces of various sizes, with the largest being about 1/3 inch. Transfer to a small bowl and stir in the yogurt. Drizzle on the olive oil, then stir just a little, letting the oil mostly pool on top.
Warm a large skillet over medium heat and coat with cooking spray. Drain the chicken and pan roast in batches until golden, about 2 minutes per side. Be sure to give individual pieces some room—this will help caramelization develop.
Pile the chicken on a platter. Spoon some of the yogurt sauce on top and garnish with scallions. Serve the remaining sauce at the table.
This recipe is featured in The Savory Moment. Listen here!