How to Make Chicken Paillard - A Step-by-Step Guide

Chicken Paillard is a classic French dish that is perfect for a light and flavorful meal. The term "paillard" refers to meat that has been pounded thin, allowing for quick and even cooking. In this recipe, chicken breasts are pounded until thin, then quickly grilled or sautéed until golden and juicy. The result is a tender and delicious dish that is perfect for any occasion.

One of the best things about Chicken Paillard is its versatility. Once the chicken breasts are pounded thin, th...

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Ingredients

  • 4 (6 ounce) skinless, boneless chicken breast halves
  • ⅓ cup dry white wine (Optional)
  • 1 lemon, juiced
  • 1 small shallot, chopped
  • 2 teaspoons extra-virgin olive oil
  • 1 clove garlic, crushed
  • 1 lemon, juiced
  • 1 tablespoon red wine vinegar
  • 1 tablespoon extra-virgin olive oil
  • 2 teaspoons lemon zest
  • ½ teaspoon salt, divided
  • ½ teaspoon freshly ground black pepper, divided
  • 4 cups trimmed arugula
  • 8 ounces cherry tomatoes, halved

Information

  • Prep Time: 15 mins
  • Cook Time: 5 mins
  • Additional Time: 15 mins
  • Total Time: 35 mins
  • Servings: 4

  • Marinate the chicken: Pound chicken breasts on a work surface using a meat tenderizer or heavy pan to a thickness of 1/4 inch. Whisk wine, lemon juice, shallot, olive oil, and garlic together in a shallow bowl. Add chicken breasts to the bowl and marinate for 15 minutes.
  • Meanwhile, make the salad: Whisk lemon juice, vinegar, olive oil, lemon zest, and 1/4 teaspoon each salt and pepper together in a large bowl. Add arugula and tomatoes; toss to combine.
  • Cook the chicken: Preheat an outdoor grill for high heat and lightly oil the grate, or heat a skillet over high heat.
  • Remove chicken from marinade; discard remaining marinade. Season chicken with remaining 1/4 teaspoon each salt and pepper.
  • Cook chicken on the preheated grill until golden brown and just cooked through, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Plate chicken with arugula salad on top.
  • Nutrition

    280 cal.

    • Total Fat: 10g
    • Saturated Fat: 2g
    • Cholesterol: 97mg
    • Sodium: 388mg
    • Total Carbohydrate: 6g
    • Dietary Fiber: 1g
    • Total Sugars: 1g
    • Protein: 37g
    • Vitamin C: 16mg
    • Calcium: 60mg
    • Iron: 2mg
    • Potassium: 535mg