MENU
 
 
  • Chicken Paillard

    1 vote

    Ingredients

    • 4 thinly sliced chicken breast
    • 1 teaspoon lemon zest, chopped
    • 3 tablespoons olive oil, divided
    • u00bd teaspoon salt
    • u00bc teaspoon garlic powder
    • u00bc teaspoon black pepper
    • u2153 cup all-purpose flour
    • 2 tablespoons shallots, chopped
    • u00be cup reduced sodium chicken broth
    • 2 tablespoons unsalted butter
    • u00bd teaspoon fresh thyme, chopped

    Directions

      EmailTweet 0 Full-screen Chicken Paillard By Leslie Blythe  Chicken, French  Searing 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 Ingredients 4 thinly sliced chicken breast 1 teaspoon lemon zest, chopped 3 tablespoons olive oil, divided ½ teaspoon salt ¼ teaspoon garlic powder ¼ teaspoon black pepper ⅓ cup all-purpose flour 2 tablespoons shallots, chopped ¾ cup reduced sodium chicken broth 2 tablespoons unsalted butter ½ teaspoon fresh thyme, chopped 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. close full screen 00:00 0 Reviews Cancel replyYour review ...All fields are required to submit a review.Your name ... Your email ... This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Similar Recipes

    Leave a review or comment