This chicken paillard recipe yields succulent, golden cutlets paired with a zesty pan sauce that feels like it’s taken directly from a French bistro. Ready in only 25 minutes, it’s an ideal delectably effortless dinner option for any day of the week.
If you’re in search of a recipe that exudes, “I know my way around the kitchen,” look no further than chicken paillard. This timeless French dish is elegantly straightforward and ranks among the top recipes I use when aiming to impress friends and family.
My initial experience with this dish was with Alex at a French eatery close to our home, and it was so incredibly flavorful that I felt compelled to recreate my own version. The tender cutlets are immersed in a tangy, savory sauce that will make you want to savor every last bite! Pair it with an arugula salad, and you have the perfect blend of sophistication and simplicity for dinner.
What constitutes perfect chicken paillard
Chicken paillard epitomizes the heart of French cuisine: high-quality ingredients treated with care. The term “paillard” translates to “scallop” in French, describing the chicken’s flattened form. The pounding method ensures quick cooking, resulting in a beautifully seared cutlet with a tender, juicy center.
Through my recipe trials, I discovered that achieving perfect chicken paillard hinges on three essential factors: the correct chicken cut, ensuring even thickness through pounding, and cooking at high heat for that ideal golden crust.
Pro Tip: I prefer to begin with organic chicken breasts whenever possible. The flavor and texture difference is remarkable!
Key ingredients
As with any excellent French recipe, chicken paillard is all about ingredient quality. Here’s what you’ll need:
– Chicken breast serves as the cornerstone. I favor organic, boneless skinless breasts weighing roughly 6 to 8 ounces each. Pre-cut cutlets from your store work well too.
– Stone ground mustard serves as the sauce’s foundation. Its coarse consistency and tangy flavor set it apart from standard pan sauces.
– Dry white wine adds a touch of brightness. I typically use whatever bottle I fancy—Sauvignon Blanc, Pinot Grigio, or Chardonnay (and then enjoy a glass with the meal). For an alcohol-free alternative, chicken stock works great.
– Fresh garlic and shallots offer aromatic richness. Jarred garlic often has a bitter taste in pan sauces, so I recommend using fresh cloves.
– Apple cider vinegar imparts a gentle acidity that balances the richness. Just a splash makes everything more vibrant!
– Salted butter enriches the sauce with a luxurious finish. Opt for olive oil if you wish to maintain adherence to the Mediterranean diet. (I usually use butter in this case since it’s a small amount.)
5 star reader review
“Wow, the flavor here is amazing! The chicken was juicy yet firm. And the sauce: I could drink it straight from a cup! Incredible taste and easy to prepare.” -Tanvee
How to butterfly and pound chicken for paillard
The crucial element of chicken paillard is the “paillard” aspect: crafting the chicken into thin cutlets to ensure even cooking. Traditionally, chicken paillard is pounded to achieve tenderness. Here’s how to butterfly a chicken breast and pound it before cooking:
Serving suggestions to create a meal
In French bistros, chicken paillard is frequently served alongside an arugula salad, providing a fresh contrast to the savory chicken. Here are some of our preferred simple serving ideas:
Storage and reheating tips
Leftover chicken paillard keeps well in the refrigerator for up to three days. For reheating, I recommend the stovetop method: gently warm the chicken in a covered skillet over low heat with the sauce. This preserves the texture better than microwaving, which can result in tough chicken.
Dietary notes
This chicken paillard recipe is gluten-free. For a dairy-free option, use olive oil or vegan butter.
Frequently asked questions
How do I determine when the chicken paillard is cooked?
The chicken is done when it reaches an internal temperature of 165°F. You can also verify by making a small incision in the thickest part of the chicken to ensure it’s no longer pink.
Can I modify the sauce in this chicken paillard recipe?
Definitely! A basic pan sauce with lemon, butter, and herbs is a classic combination. You can also experiment with other sauces, such as a creamy mushroom sauce or a tomato-based option.
Can I prepare chicken paillard in advance?
It’s best to cook chicken paillard right before serving for the best texture and flavor. However, you can pound the chicken breasts beforehand and store them in the refrigerator until ready to cook. Leftovers can be kept refrigerated for up to 3 days.
Chicken Paillard Recipe
Making chicken paillard that tastes like it’s from a French bistro is surprisingly straightforward! It turns out tender and immersed in a tangy pan sauce—a