Description

Chicken Paillard is a delightful dish featuring tenderized chicken breasts served with a refreshing lemon-herb butter sauce. It’s quick to prepare and bursting with flavor.

Ingredients

Scale

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

Preheat your oven to 400°F (200°C).
Place the flour, 1 teaspoon of kosher salt, and 1/2 teaspoon of black pepper in a shallow dish and mix well.
Using a meat mallet, pound the chicken breasts to an even thickness of about 1/2 inch.
Coat each chicken breast in the flour mixture, shaking off any excess.
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the chicken breasts and cook for 3-4 minutes per side until golden brown and cooked through. Remove from the skillet and set aside.
In the same skillet, add the white wine, chicken stock, and grated garlic. Bring to a simmer, scraping up any browned bits from the bottom of the skillet.
Stir in the unsalted butter, lemon zest, 1 tablespoon of lemon juice, half of the parsley, chives, and optional tarragon. Cook until the butter is melted and the sauce is slightly thickened.
Return the chicken to the skillet to coat in the sauce, then plate it. Drizzle with more sauce and sprinkle with flaky sea salt, remaining herbs, and extra lemon juice.

Notes

Serve with a side of vegetables or salad for a complete meal. Adjust lemon juice according to your taste preference.

Prep Time: 20
Cook Time: 30
Category: Main Course
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, Lemon-Herb Butter Sauce, chicken recipe, easy chicken meal, dinner recipes