Chicken Paillard
April 25, 2021
I had this divine Chicken Paillard in the desert last weekend at a French/Japanese fusion restaurant. It was absolutely delicious. Paillard is a French term for a boneless piece of meat that has been pounded thin or butterflied. The process of pounding the meat tenderizes the chicken and it cooks faster with less moisture loss.
- Prep: 15 mins
- Cook: 10 mins
- Yields: 4 Servings
Directions
1Place chicken fillets between two sheets of plastic wrap. Using either a rolling pin or the flat side of a meat mallet, flatten fillets to ¼-inch thickness.
2Combine flour, salt, garlic powder and black pepper in a shallow dish. Set aside.
3In a mixing bowl, mix lemon zest and 1 tablespoon olive oil. Coat fillets with the lemon zest mixture.
4Lightly dredge seasoned fillets in flour mixture. Place floured fillets on a plate and discard used flour.
5Add 2 tablespoons of olive oil to a 12-inch skillet. Heat over medium-high heat. Place fillets in skillet and cook for 3 minutes per side or cooked to an internal temperature of 165°F. Remove Chicken to a platter and set aside.
6Add shallots to skillet. Sauté for 30 seconds. Add chicken broth to deglaze the skillet. Bring to a boil and cook for 3 minutes. Turn off heat and stir butter and thyme into sauce. Pour the sauce over the chicken.
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