Chicken Paillard

Total Time:
20 min
Prep:
5 min
Cook:
15 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 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
Directions

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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    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.
    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!
    We loved it!! Even my kids!! Definitely something different for us that we will be adding to our menu permanently
    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.
    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.
    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!!
    quick easy delicious
    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.
    This recipe was tasty but somewhat bland. It was a lovely presentation though.
    I served with warm pita bread and it was delicious!
    I don't know what I did wrong. I love 98% of RR recipe's, but this one was bad. It had no taste. I made exactly as directed. It seems to me that by using zest, & cooking it, all of the yummy oils would cook out of the zest. I will try again, but we will see.
    This recipe was simple to make and very flavorful. I'll definitely make it again.
    The chicken is absolutely delicious and easy. The one thing I would chnge is to not use so much lemon on the greens. It is very strong. I also don't think that you need the warm sauce underneath. It was delicious but did not seem to fit with the flavor profile of the chicken. I would make this again in a heartbeat!
    THE MOST DELICOUSE DISH I EVER MADE
    I did not see this episode but did try the recipe. I just feel the written recipe is missing some prep steps that I am sure wouldn't have been a problem if I had seen Rachel prepare it on TV. It is something I will try again after twinking it a bit but over all I say its a must add to any recipe collection.
    I made this the first time for my daughter (3) and my husband. They both enjoyed it a lot. The flavor were awesome, and it was very easy. My daughter is very hard to impress, and when she asked for seconds, i knew we had a winner!
    Simple and tasty - be more inventive with the salad - works with all salad ingredients and a little parm cheese grated on top.
    This is one of my favorite Rachel Ray recipes. It is so light and tasty and makes a great presentation. Guests are wowed! It is a five star dining experience at home.
    This is a very simple but delicious dish!
    OMG I looked at this recipe and thought its going to be blah and not to good but I need to fix this chicken. I didn't even watch Rachael make this so I had no idea what it was going to end up looking like. Was I surprized. It was so good. My husband loved it and my 4 year old son ate it all too. So going to make this again. This one is a keeper!!!
    It was really tasteful and the combinations were good also. thank you
    So easy, beautiful presentation and tasted great. What more can you ask for?
    I made this for my boyfriend one night and he went nuts! Couldn't believe how simple it was and with a great presentation. You can eat this for dinner or for lunch or for a snack! Its great!
    Not only was it easy to make but everyone that ate it loved it. Can't wait to make it again!!!!
    Make sure to flatten the chicken - I probably could have done it a little more than I did - But this recipe is so wonderful! It tastes light, but full of flavor! I will definitely make this again!
    Not only did this taste great but it took little time.
     
    And not to mention my girlfriend loved it!
     
    Thanx for making me look good.
     
    John
    When I made the chicken Paillard I made a stuffed tomato on the plate also. This is the first time in 26 years that my husband said that he felt like he was eating in a restaurant.
    Very good, easy to make!!
    We tried this dish and it was too tart for our liking.
    This is a convenient dish to make, although it does take longer than 30 minutes for an amateur. I have made it several times now and it's always tasty.
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    This recipe is featured in:

    Weeknight Kitchen