Description
A quick and elegant chicken paillard recipe featuring thinly pounded chicken breasts cooked to golden perfection and finished with a bright, buttery lemon-herb sauce.
Ingredients
- 2 boneless, skinless chicken breasts (about 450 g total)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup all-purpose flour
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
- 1 garlic clove, minced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Slice each chicken breast horizontally and pound between parchment paper until evenly thin.
- Season both sides with salt and black pepper.
- Lightly dredge the chicken in flour, shaking off excess.
- Heat olive oil in a large skillet over medium-high heat.
- Cook chicken for 2–3 minutes per side until golden and cooked through, then remove and set aside.
- Reduce heat and add butter to the same pan.
- Once melted, add minced garlic and cook briefly until fragrant.
- Stir in lemon juice and zest, scraping up browned bits.
- Add parsley and thyme, seasoning with salt and pepper.
- Return chicken to the pan and spoon sauce over the top.
- Warm for 1 minute and serve immediately.
Notes
- Pound chicken evenly for quick and uniform cooking.
- Do not overcrowd the pan; cook in batches if needed.
- Adjust butter quantity or add broth for a lighter sauce.
- Add capers for a tangy, briny variation.
- Use fresh herbs for the best flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 1 g
- Sodium: 420 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 95 mg
