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Chicken Paillard

Chicken Paillard with Lemon Butter Sauce

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  • Author: Chloe Ramirez
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 2 servings
  • Category: Main Dish
  • Method: Pan-searing
  • Cuisine: French-inspired
  • Diet: Gluten Free

Description

Thinly pounded chicken breasts seasoned with spices, seared to perfection, and finished with a flavorful lemon butter sauce made from browned butter, garlic, and fresh parsley.

Ingredients

  • 2 boneless, skinless chicken breasts (or pre-cut thin cutlets)
  • Garlic powder, to taste
  • Paprika, to taste
  • Sea salt, to taste
  • Black pepper, to taste
  • 2 tablespoons olive oil
  • 4 tablespoons salted butter
  • 2 cloves garlic, minced
  • Juice of 1 fresh lemon
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Prepare the chicken: Slice each chicken breast horizontally to create thinner cutlets, if they aren’t already thin.
  2. Place the chicken cutlets between two pieces of plastic wrap. Using the flat side of a meat mallet or a rolling pin, pound them to an even 1/4-inch thickness.
  3. Pat the pounded chicken dry with paper towels. Season both sides generously with garlic powder, paprika, salt, and black pepper.
  4. Heat olive oil in a large stainless steel skillet over medium-high heat. Once hot, sear the chicken cutlets for about 2-3 minutes per side, until they are golden brown and cooked through. Remove the chicken from the pan and set aside, covering to keep warm.
  5. Reduce the heat to medium-low. Add the butter to the same skillet. Allow it to melt and brown slightly, scraping up any delicious browned bits from the bottom of the pan, until it smells nutty.
  6. Add the minced garlic to the pan and sauté for about 1 minute until fragrant.
  7. Pour in the fresh lemon juice and add the chopped parsley. The mixture will sizzle.
  8. Return the cooked chicken to the pan, turning each piece to coat thoroughly in the warm lemon butter sauce. Continue cooking for another 2-4 minutes, just to allow the flavors to meld and the chicken to reach an internal temperature of 165°F (74°C).
  9. Serve the chicken paillard immediately, drizzling the pan sauce generously over each cutlet.

Notes

  • Ensure chicken reaches an internal temperature of 165°F for safety.
  • Browning the butter adds a nutty flavor; watch closely to avoid burning.
  • This recipe is quick and suitable for weeknight dinners.

Find it online: https://www.cookeryjoy.com/chicken-paillard-with-lemon-butter-sauce/