Description
Chicken Paillard is a flavorful dish featuring pounded chicken breasts cooked to perfection, paired with a zesty lemon-herb butter sauce that elevates the entire dish.
Ingredients
1/2 cup (2 1/4 ounces; 64 g) all-purpose flour
2 teaspoons Diamond Crystal kosher salt
divided; for table salt
use half as much by volume
1 teaspoon freshly ground black pepper
divided
2 medium boneless
skinless chicken breasts (about 6 to 8 ounces each; 170 to 227 g each)
1/4 cup (60 ml) extra-virgin olive oil
divided
3/4 cup (180 ml) dry white wine
1/2 cup (120 ml) homemade chicken stock or store-bought low-sodium chicken broth
1 medium garlic clove
grated
5 tablespoons (2 1/2 ounces; 71 g) unsalted butter
cut into ½-inch pieces and chilled
1 teaspoon grated lemon zest
plus 1 tablespoon fresh juice
divided
2 tablespoons (18 g) finely chopped fresh flat-leaf parsley
divided
2 tablespoons (about 10 g) thinly sliced chives
divided
2 teaspoons (about 3 g) finely chopped tarragon leaves
optional
plus more for garnish
Flaky sea salt
such as Maldon
for sprinkling
Instructions
- Start by flattening the chicken breasts to an even thickness using a meat mallet. Season both sides with 1 teaspoon of salt and 1/2 teaspoon of pepper.
- Dredge each chicken breast in flour, shaking off excess. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat.
- Add the chicken to the skillet and cook for about 3-4 minutes on each side or until golden brown and cooked through. Remove from the skillet and set aside.
- In the same skillet, pour in the white wine and deglaze, scraping up any browned bits. Add the chicken stock, garlic, lemon zest, and lemon juice. Let simmer for about 5 minutes.
- Reduce the heat to low and whisk in the cold butter pieces until the sauce becomes creamy. Stir in parsley, chives, and tarragon (if using).
- Return the chicken to the skillet to warm through in the sauce. Season with remaining salt and pepper to taste.
- Serve warm, garnished with additional herbs and flaky sea salt.
Notes
For best results, make sure to pound the chicken thinly for even cooking. You can adjust the herbs according to your preference.
- Prep Time: 20
- Cook Time: 30
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 420 kcal
- Sugar: 1 g
- Sodium: 640 mg
- Fat: 28 g
- Saturated Fat: 11 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 0.5 g
- Protein: 36 g
- Cholesterol: 135 mg
Keywords: Chicken Paillard, Chicken With Lemon-Herb Butter Sauce, chicken recipe, easy chicken dish, lemon butter sauce