Chicken Paillard

Total Time:
20 min
5 min
15 min

4 servings

  • 4 small whole chicken breasts or 2 large*
  • Extra-virgin olive oil, for drizzling, plus 2 tablespoons
  • 4 sprigs fresh thyme, stripped and finely chopped, about 2 tablespoons
  • 2 tablespoons fresh chopped flat-leaf parsley, a handful
  • 1 lemon zested and juiced
  • Coarse salt and black pepper
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 2 cups chicken stock or chicken broth
  • 1 sack, 5 ounces, mixed baby salad greens, available in produce section

Preheat a large nonstick skillet over medium high heat. Arrange the chicken in a shallow baking dish and drizzle meat with extra-virgin olive oil to just coat the chicken, about 1 1/2 tablespoons, total. Combine chopped herbs and lemon zest and sprinkle over the chicken. Season the chicken with salt and pepper. Using your hands, rub the chicken and coat evenly with the herbs and seasonings. Wash hands with hot water and soap. Using tongs, transfer chicken in a single layer to hot skillet and cook chicken cutlets 3 or 4 minutes on each side. Cover cooked chicken loosely with foil to keep warm and repeat with remaining cutlets.

Return pan to heat and add butter. When the butter melts, add flour to the butter and cook, stirring with whisk, a minute or 2 to make a light roux. Whisk in chicken broth. When broth thickens to just coat the back of a spoon, remove pan from heat and turn off burner.

Toss salad greens with lemon juice and coarse salt. Drizzle 2 tablespoons extra-virgin olive oil around the bowl and re-toss greens.

To serve, cover the bottom of a dinner plate with warm sauce. Top with a small pile of salad greens and 2 chicken cutlets.

*sprinkle a little water in four medium size resealable food storage baggies, place 1 chicken breast in each bag and seal it up pushing out excess air. Using the bottom of a heavy pot or pan, pound each breast until flat but not so much that it wants to bust out of the bag. Lay these down flat in your freezer. Next time you are having a hunger attack, remove your prepared chicken piallard from the freezer placing in a large bowl in the sink. Turn on the cold water over the bowl in a slow steam, you will be amazed how fast they will defrost. Once defrosted remove the bags from the water, pat them dry and with a knife or scissors cut open 2 connecting sides of the bag, and they are ready for you to prepare as per recipe directions.

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4.6 63
Super tasty chicken.I did add a little onion powder but it wasn't needed. I, like others, served over wilted spinach. item not reviewed by moderator and published
This meal all-together was not something that I plan on making again. However, I loved the flavor of the chicken with the spices used. So I will definitely do the chicken like that again, but on the grill next time. item not reviewed by moderator and published
My husband and I love this. We make it just as directed. We've used both chicken breasts and thighs and they're both good! We eat it with rice and some vegetable. I love this! item not reviewed by moderator and published
We loved it!! Even my kids!! Definitely something different for us that we will be adding to our menu permanently item not reviewed by moderator and published
I'm absolutely making this again! I cut the breasts into 4ths for convenience, but aside from that, I did as the recipe said. Amazing. item not reviewed by moderator and published
Delicious. It mde a lot of extra sauce, though. I added halved cherry tomatos to the sauce while it was thickening up. I'm interested to see how the leftover sauce reheats the next day. item not reviewed by moderator and published
I did a bit of a twist with a sliced tomatoe drizzled with olive oil, salted, and peppered. had that to the side of the plate....everything comes together perfectly!! item not reviewed by moderator and published
quick easy delicious item not reviewed by moderator and published
I fixed this for my husband first, (I try everything out on him first). My husband loved it so then I fixed it for family that came in from out of town for a visit and everyone loved it! It did take me a little longer than the recipe said to prepare it but it was worth it. item not reviewed by moderator and published
This recipe was tasty but somewhat bland. It was a lovely presentation though. item not reviewed by moderator and published

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