Chicken Paillards With Corn Salad by Florence Fabricant, NYT Cooking

Time: 30 minutes
Yield: 4 servings

Get full recipe👇🏻


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 medium-size yellow summer squash, diced
Salt and ground black pepper
1 medium yellow tomato, diced
⅓ cup flour
2 tablespoons minced cilantro leaves


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