Chicken Paillard: A Flavorful and Elegant Dish

Introduction

There’s something undeniably satisfying about a beautifully cooked piece of chicken, especially when it’s tenderized to perfection and drizzled with a zesty sauce. My family recently enjoyed this Chicken Paillard recipe, and it quickly became a favorite. The process of pounding the chicken makes it incredibly juicy, while the combination of lemon and herbs adds a refreshing touch. It’s a dish that feels sophisticated yet is simple enough for a weeknight dinner. Everyone at the table couldn’t get enough, and it sparked some delightful conversations about our favorite chicken dishes.

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
• Simple green salad, for serving

Instructions

1. Pound chicken: Place chicken fillets between two sheets of plastic wrap. Using a rolling pin or meat mallet, flatten them to about ¼-inch thickness. Season both sides with salt and freshly cracked black pepper.
2. Cook chicken: In a large skillet, heat olive oil and 2 tablespoons of butter over medium-high heat until the butter foams. Add two of the chicken paillards and cook until golden brown on one side, about 2-3 minutes. Reduce the heat to medium and cook until the chicken is cooked through, about 2-3 minutes longer. Transfer to a plate and repeat with the remaining chicken.
3. Sauté shallots and garlic: In the same skillet, add the minced shallots and cook until softened, about 2-3 minutes. Add the minced garlic and cook until fragrant, about 1 minute.
4. Make sauce: Pour in the lemon juice and chicken stock. Bring the mixture to a simmer, deglazing the pan. Allow it to simmer until the sauce reduces by half and thickens, about 3-4 minutes. Stir in the remaining butter and adjust the seasoning with salt and pepper.
5. Finish and serve: Add the lemon zest and chopped chives to the sauce, stirring to combine. Return the chicken to the pan, warming it through before serving. Pair with a simple green salad for a complete meal.

Nutrition Facts

• Servings: 4
• Calories: 434 per serving

Preparation Time

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes

How to Serve

• Place the chicken paillard on a plate.
• Drizzle the lemon-chive sauce over the chicken.
• Serve with a simple green salad on the side.
• Garnish with additional chives or lemon wedges, if desired.

Additional Tips

1. Chicken Thickness: Ensure that the chicken is evenly pounded to avoid uneven cooking.
2. Pan Temperature: Make sure the skillet is hot enough before adding the chicken to achieve a golden brown crust.
3. Herb Variations: Feel free to experiment with other fresh herbs like parsley or thyme for added flavor.
4. Sauce Adjustments: If you prefer a creamier sauce, consider adding a splash of cream to the lemon-chicken stock mixture.
5. Meal Prep: This dish can be prepared in advance. Just warm it up gently in the sauce before serving.

Recipe Variations

• Herbed Chicken Paillard: Add chopped fresh herbs such as basil or thyme to the chicken before pounding for an extra flavor boost.
• Vegetable Sauté: Serve with sautéed seasonal vegetables like asparagus or zucchini for a more balanced meal.
• Pasta Pairing: Serve over a bed of pasta tossed with olive oil and lemon zest for a hearty twist.

Serving Suggestions

• Pair with a crisp white wine like Sauvignon Blanc or a light-bodied red.
• Accompany with a slice of crusty bread to soak up the delicious sauce.
• Include a fruit salad for a refreshing dessert after the meal.

Freezing and Storage

• Freezing: While it’s best to enjoy Chicken Paillard fresh, you can freeze the cooked chicken and sauce separately for up to 3 months. Thaw in the refrigerator before reheating.
• Storage: Leftover chicken can be stored in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or on the stovetop.

FAQ Section

1. What is Chicken Paillard?

• Chicken Paillard is a method of cooking chicken where the meat is pounded thin for quicker cooking and a more tender texture.

1. Can I use chicken thighs instead?

• Yes, boneless chicken thighs can be used, but adjust cooking times as they may take longer to cook through.

1. What can I substitute for chicken stock?

• Vegetable stock can be used as a substitute for a vegetarian option.

1. How can I make this dish gluten-free?

• Substitute the all-purpose flour with a gluten-free flour blend.

1. Can I make this dish ahead of time?

• Yes, you can prepare the chicken and sauce in advance and reheat before serving.

1. What if I don’t have shallots?

• You can use a small onion or a few green onions as an alternative.

1. Is it possible to grill the chicken instead?

• Absolutely! Grilling the pounded chicken gives a delicious smoky flavor.

1. How can I add more vegetables?

• Consider adding steamed broccoli or spinach to the sauce for added nutrition.

1. What’s the best way to serve leftovers?

• Leftovers can be added to salads or wraps for a quick meal.

1. Can I use dried herbs instead of fresh?

• Yes, but use about one-third of the amount since dried herbs are more potent.

Conclusion

Chicken Paillard is not just a meal; it’s an experience of flavors, textures, and culinary artistry. The tender, juicy chicken combined with a bright, flavorful sauce makes it a perfect dish for any occasion, whether it’s a casual family dinner or a gathering with friends. With its straightforward preparation and delectable outcome, this dish is sure to become a staple in your kitchen. So gather your ingredients, put on some music, and enjoy the art of cooking!

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