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Chicken Paillards With Corn Salad by Florence Fabricant, NYT Cooking

Time: 30 minutes
Yield: 4 servings

Get full recipe๐Ÿ‘‡๐Ÿป
http://cooking.nytimes.com/recipes/1014996-chicken-paillards-with-corn-salad

INGREDIENTS

1 tablespoon Dijon mustard
ยผ 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
ยฝ cup chopped onion
2 ears corn, kernels stripped
1 jalapeรฑo chile, seeded and minced
1 medium-size yellow summer squash, diced
Salt and ground black pepper
1 medium yellow tomato, diced
โ…“ cup flour
2 tablespoons minced cilantro leaves

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