Chicken Paillard with Black Olive and Sprout Salad

Ingredients

• 0.5 cup olives black pitted
• 2.3 teaspoons pepper black freshly ground
• 2  celery stalks chopped
• 1.3 teaspoons kosher salt 
• 4 tablespoons olive oil extra-virgin
• 0.5 small onion red thinly sliced
• 1 tablespoon red wine vinegar 
• 24 ounce chicken breasts boneless skinless
• 2 cups sprouts fresh (such as radish or alfalfa)

Equipment

• bowl
• frying pan
• paper towels
• whisk
• plastic wrap
• rolling pin

Directions

1. In a large bowl, whisk together the vinegar and 3 tablespoons of the oil. Season with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper.
2. Add the celery, onion, olives, and sprouts and toss well.Rinse the chicken under cold water and pat dry with paper towels.
3. Place between 2 pieces of plastic wrap and pound with a mallet, rolling pin, or bottom of a skillet to an even 1/2-inch thickness. Season the chicken with the remaining salt and pepper.
4. Heat the remaining oil in a skillet over medium heat. Working in batches, add the chicken and saute until cooked through, about 3 minutes per side.
5. Transfer the chicken to plates and top with the salad.Tip: Pounding the chicken ensures that it will cook quickly and evenly. For a time-saving alternative, look for thinly sliced cutlets, available at many grocery stores. Because the pieces are smaller than standard breasts, allow 2 per person.