Chicken Paillard

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Chicken Paillard features thin chicken cutlets pan-fried and then smothered in a buttery pan sauce with white wine, lemon, and thyme. It's all done and ready in 30 minutes or less!

Prep Time10

Cook Time15

Total Time25

Course: Dinner

Cuisine: French

Keyword: chicken paillard, chicken paillard recipe

Servings: servings

Author: Katerina | Diethood

Ingredients

For the chicken

2 boneless skinless chicken breasts
2 teaspoons salt
1 teaspoon freshly ground black pepper
2 tablespoons olive oil
2 tablespoons butter
3 cloves garlic
4 sprigs fresh thyme

For the sauce

2 tablespoons butter
1 shallot minced
½ cup white wine
juice of 1 lemon
½ cup chicken stock
chopped fresh parsley

Instructions

Pound the chicken. Place the chicken between 2 pieces of plastic wrap on a work surface. Use a rolling pin or something similar to pound each piece to an even thickness of about 1/3 inch.
Season the chicken. Season the chicken evenly on both sides with salt and pepper.
Pan fry. Heat the oil over medium-high heat in a large, heavy-bottomed skillet. Add the chicken and cook for 3 minutes. Flip the chicken.
Baste. Turn the heat to medium and add the butter, garlic, and thyme to the pan with the chicken. Once the butter has melted, spoon it over the chicken repeatedly until the chicken is cooked through, about 3 minutes. Transfer the chicken to a plate and remove the thyme from the pan.
Saute. Add 2 tablespoons of butter to the pan. Once the butter has melted, add the shallot and saute until translucent.
Deglaze. Add the white wine and cook for 1 minute, occasionally stirring with a wooden spoon. Be sure to knock any brown bits from the pan into the sauce.
Simmer. Add the lemon juice and chicken stock and simmer for 5 minutes or until the sauce has reduced by half.
Put it all together. Pour the sauce over the chicken breasts and garnish with fresh parsley.

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