Chicken Paillard

Chicken Paillard

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

  • 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

  1. Pound the chicken breasts flat, about ¾”.

  2. In your favorite skillet, heat the oil and butter over medium-high heat. Add chicken breasts as the oil and butter begins to bubble.

  3. Sautée over medium-high heat until there is a nice golden brown crust on both sides; baste constantly (a serving spoon works well).

  4. 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.

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