Chicken Paillard is simply a chicken breast that is pounded flat and grilled or sautéed quickly. This is a delightfully simple and delicious way to cook chicken.
🍷 Wine Pairing: A Bordeaux Blanc pairs nicely with this meal as would a milder, less oakey Chardonnay.
Chicken Paillard
Prep Time
10 mins
Cook Time
30 mins
Course:
Main Course
Keyword:
boneless, chicken breast
Servings: 2 people
Ingredients
- 2 Moody’s boneless skinless chicken breasts pounded flat, about ¾”
- 1 T canola oil
- 2 T butter
- Salt and pepper or your favorite chicken seasoning to taste
Instructions
-
Pound the chicken breasts flat, about ¾”.
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In your favorite skillet, heat the oil and butter over medium-high heat. Add chicken breasts as the oil and butter begins to bubble.
-
Sautée over medium-high heat until there is a nice golden brown crust on both sides; baste constantly (a serving spoon works well).
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Once you have the crust, turn the heat down to medium, continue to baste until the chicken is done, approximately 160°F internal temperature. Add more butter if necessary.
