Not only is this French-inspired chicken paillard delicious, but the entire dish comes together in about a half hour with one pan and a handful of ingredients. It’s quick enough for any night of the week, but special enough to serve whenever you want something that feels a bit elevated. Don’t know of any home cook that doesn’t appreciate that!
Thin, golden, and covered in a bright lemon-butter sauce, this chicken paillard turns boneless, skinless chicken breasts into a dish that’s quick, elegant, and unexpectedly luxurious—-not necessarily an easy thing to accomplish.
By pounding the meat into thin, even cutlets, the chicken cooks quickly, develops a golden exterior, and stays juicy—a far cry from the dry, tasteless results that often afflict boneless, skinless chicken breasts.
While paillard is a French culinary term for pounding meat thin for quick and even cooking, in the US, chicken paillard often refers to seared chicken breasts with a lemony herb-butter sauce. It’s become a weeknight staple thanks to its ease and speed, offering a meal that feels far more refined than its quick cooking time might suggest.
The fond in the pan becomes the base for a quick pan sauce after the chicken is seared. Wine and stock deglaze the browned bits, and cold butter melts gradually as it is swirled in at the end. This allows the fat to emulsify evenly into the sauce creating a rich, glossy consistency. Lemon zest and juice brighten the flavors, and fresh parsley, chives, and tarragon add a burst of herbal freshness.
We find it is easier to pound the chicken inside a large ziploc as opposed to covering with plastic wrap because the bag is thicker and is easier to handle.
NOTE: You can use 4 store-bought chicken breast cutlets instead of whole chicken breasts, but pounding your own ensures even thickness and more reliable cooking.
Chicken Paillard with Lemon Butter Sauce
Ingredients
- 1/2 cup all-purpose flour
- 2 tsp. Diamond Crystal kosher salt, divided; for table salt, use half as much by volume
- 1 tsp. freshly ground black pepper, divided
- 2 medium boneless, skinless chicken breasts (about 6 to 8 oz. each)
- 1/4 cup extra-virgin olive oil, divided
- 3/4 cup dry white wine
- 1/2 cup homemade chicken stock (preferable) or store-bought chicken broth
- 1 medium garlic clove, grated
- 5 Tbsp. unsalted butter, cut into ½-inch pieces and chilled
- 1 tsp. grated lemon zest, plus 1 Tbsp. fresh juice, divided
- 2 Tbsp. finely chopped fresh flat-leaf parsley, divided
- 2 Tbsp. thinly sliced chives, divided
- 2 tsp. finely chopped tarragon leaves, optional, plus more for garnish
- Flaky sea salt, such as Maldon, for sprinkling
Directions
- Preheat oven to 200°F. Place a wire rack inside a baking sheet; set aside.
- In a shallow dish or plate, stir together flour, 1 1/2 teaspoons kosher salt, and 3/4 teaspoon pepper; set aside. Set aside a large plate to transfer chicken to after breading.
- Working with one chicken breast at a time, place chicken breast on a cutting board. Hold it in place with the palm of your non-cutting hand, and use a sharp knife to slice chicken horizontally into two even cutlets. Repeat process with remaining chicken breast. Cover each breast half with plastic wrap, and use a meat mallet or rolling pin to pound to 1/3-inch thickness.
- Place 2 chicken halves in prepared flour mixture, and turn to coat; tap off excess flour mixture, and transfer chicken to the large plate. Repeat process with remaining chicken halves.
- In a large stainless steel, cast iron, or carbon steel skillet, heat oil over medium-high until shimmering. Working in batches, add two chicken pieces to hot oil; cook, undisturbed, until golden brown on both sides, 4 to 5 minutes total. Repeat process with remaining 2 chicken pieces. Place browned chicken halves on prepared baking sheet, and place in warm oven (do not wipe out skillet).
- While chicken is resting in oven, heat the same skillet over medium-high. Add wine; cook, stirring occasionally and scraping up browned bits from bottom of skillet, until reduced to about 1/4 cup, 3 to 4 minutes. Add stock and cook, stirring constantly, until mixture has reduced to about 1/3 cup, 3 to 4 minutes. Reduce heat to medium-low. Add garlic, butter, lemon juice, 1 tablespoon of parsley, 1 tablespoon of chives, 2 teaspoons tarragon (if using), remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper; cook, swirling and stirring constantly, until butter is completely melted, about 1 minute.
- Spoon sauce over chicken, and garnish with remaining chives, parsley, and additional tarragon (if using), lemon zest, and flaky salt. Serve immediately.
From a recipe developed by Marianne Williams for Serious Eats
Accounting for Taste 