How do I know when the chicken paillard is cooked?

The chicken is cooked when it reaches an internal temperature of 165°F. You can also check if it's cooked through by making a small cut in the thickest part of the chicken and ensuring it's no longer pink.

Can I change the sauce in this chicken paillard recipe?

Absolutely! A simple pan sauce with lemon, butter, and herbs is a classic pairing. You can also get creative with other sauces, such as a creamy mushroom sauce or a tomato-based sauce.

Can I make chicken paillard ahead of time?

It's best to cook chicken paillard just before serving for optimal texture and flavor. However, you can pound the chicken breasts ahead of time and store them in the refrigerator until ready to cook. Leftovers store refrigerated up to 3 days.

Impress Everyone (And Yourself) With This Chicken Paillard Recipe

Name: Chicken Paillard
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: French
Ingredients: 2 boneless skinless chicken breasts or 4 cutlets (1 to 1 ½ pounds, organic if possible)*; 1 to 1 1/4 teaspoon kosher salt; Freshly ground black pepper; 3 tablespoons olive oil; 2 garlic cloves, minced; 1 shallot, minced (or 3 tablespoons minced yellow onion); 2 teaspoons apple cider vinegar; 1 tablespoon stone ground mustard (or Dijon mustard); ½ cup dry white wine or chicken stock; 2 tablespoons salted butter (or olive oil or vegan butter); Finely chopped fresh parsley, for garnish (optional)

Chicken Paillard

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5 from 2 reviews

It’s surprisingly simple to make chicken paillard that tastes like it’s straight out of a French bistro! It comes out tender and bathed in a tangy pan sauce—a perfect dish for easy weeknight dinners or impressing friends. Everyone always wants seconds!

Author: Sonja Overhiser
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4 1x
Category: Main dish
Method: Stovetop
Cuisine: French
Diet: Gluten Free

Ingredients

Scale

2 boneless skinless chicken breasts or 4 cutlets (1 to 1 ½ pounds, organic if possible)*
1 to 1 1/4 teaspoon kosher salt
Freshly ground black pepper
3 tablespoons olive oil
2 garlic cloves, minced
1 shallot, minced (or 3 tablespoons minced yellow onion)
2 teaspoons apple cider vinegar
1 tablespoon stone ground mustard (or Dijon mustard)
½ cup dry white wine or chicken stock
2 tablespoons salted butter (or olive oil or vegan butter)
Finely chopped fresh parsley, for garnish (optional)

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Instructions

Pat the chicken dry with a paper towel. If using breasts, slice them in half horizontally (if you bought cutlets, skip this step). If desired, place the chicken cutlets between two pieces of plastic wrap and place them on a cutting board. Using a mallet or heavy skillet, pound them to an even 1/4” thickness.
Sprinkle the chicken on all sides with the kosher salt (using up to 1 1/4 teaspoon kosher salt if you have 1 1/2 pounds chicken) and black pepper.
Add the olive oil to a large skillet and heat over medium heat. Add the chicken and cook for 3 to 5 minutes per side, until browned on both sides. When the internal temperature is 165°F, or the center is no longer pink, remove to a platter.
In the same skillet, reduce the heat to low and add the minced garlic and shallot. Cook for about 1 minute, until the garlic is fragrant, then stir in the apple cider vinegar, mustard, and white wine (or chicken stock). Bring to a boil, scraping up the brown bits from the pan for extra flavor.
Reduce to a simmer, then add the butter. Simmer until thickened slightly, about 2 minutes.
Serve warm, drizzling the sauce over the chicken. If desired, sprinkle with chopped parsley to garnish. Leftovers store up to 3 days refrigerated.

Find it online: https://www.acouplecooks.com/chicken-paillard/