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Simple Recipes for Every Day

Chicken Paillard

homemade chicken paillard on a plate with a salad
  • Serves:  4
  • Prep Time:  20 min
  • Cook Time:  30 min

Ingredients

  • 2 large chicken breasts, halved horizontally to form 4 fillets (aka paillards)
  • 1 tsp Salt
  • Freshly cracked black pepper, to taste
  • 2 Tbsp extra-virgin olive oil
  • 6 Tbsp cold unsalted butter, cut into small pieces
  • 1 large shallot, minced or thinly sliced
  • 2 garlic cloves, minced or thinly sliced
  • 1 Tbsp lemon juice, from 1 lemon
  • 1 cup chicken stock
  • Lemon zest, from 1 lemon
  • ¼ cup chives, chopped

Method

  1. Place the chicken fillets, one at a time between two sheets of plastic wrap. Using either a rolling pin or the flat side of a meat mallet, flatten the fillets to ¼-inch thickness. Season the chicken cutlets with salt and pepper to taste.
  2. In a large skillet, heat the olive oil and 2 tablespoons butter over medium-high heat until the butter begins to foam. Add two of the pieces of chicken (aka paillards) and cook on one side until golden brown, about 2-3 minutes. Reduce the heat to medium and flip until the chicken is cooked through, about 2-3 minutes longer. Transfer to a plate. Increase the heat back to medium-high, and repeat with two remaining pieces of chicken, remove the chicken onto the plate.
  3. Add the shallot to the skillet, and cook over medium heat, until softened, about 2-3 minutes add the garlic and cook until fragrant, about 1 minute.
  4. Add the lemon juice and chicken stock and return the heat to medium-high. Bring to a simmer while deglazing the pan, gently scraping the brown bits from the bottom. Simmer until the sauce reduces by 1/2 and slightly thickens about 3-4 minutes. Stir in the remaining 4 tablespoons butter and cook just until melted. Adjust seasoning to taste.
  5. Add the lemon zest and chives, stir to combine. Place all of the chicken back into the pan along with any juices left on the plate. Heat until warmed through. Serve with a simple green salad alongside.