Chicken Paillard
Tender boneless chicken breasts pounded thin and quickly pan seared, then draped in a savory white wine, garlic, and shallot butter sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Skillet
- Cuisine: French
Ingredients
2 boneless skinless chicken breasts or 4 cutlets (1 to 1 ½ pounds)
1 to 1 ¼ teaspoon kosher salt
Freshly ground black pepper, to taste
3 tablespoons olive oil
2 garlic cloves, minced
1 shallot, minced
2 teaspoons apple cider vinegar
1 tablespoon stone ground mustard
½ cup chicken stock
2 tablespoons salted butter
Finely chopped fresh parsley, for optional garnish
Instructions
1.Slice chicken breasts in half horizontally and pound between plastic wrap to an even quarter inch thickness.
2.Season chicken thoroughly on all sides with kosher salt and black pepper.
3.Heat olive oil in a large skillet over medium heat and cook chicken for 3 to 5 minutes per side until browned and cooked through, then remove to a platter.
4.Reduce skillet heat to low, add minced garlic and shallot, and cook for 1 minute until fragrant.
5.Stir in apple cider vinegar, mustard, and chicken stock, bringing to a boil while scraping up brown bits.
6.Simmer with butter for about 2 minutes until thickened slightly.
7.Serve warm, drizzling the sauce over the chicken, and garnish with fresh parsley if desired.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently in a skillet over low heat with a splash of broth.
Pair alongside a fresh arugula salad or roasted potatoes.
Find it online: https://chickenio.com/chicken-paillard/