cut of chicken that is pounded flat, that’s all. You can make them in your own
kitchen using boneless, skinless chicken breast.
so fancy-shmancy. I like them because the chicken breasts that are typically
available in the stores are way larger than a single portion should be, so
cutting the paillards allows for smaller portions, while giving the impression
of large portions. I also really like the tenderness of the chicken once it is
pounded flat besides, plus it’s useful for making the meat more malleable when
you want to roll it. Another bonus is that when it’s thinner it will cook
faster without getting dry. See how useful?
Lay a boneless, skinless chicken breast skin
side up on a cutting board
the chicken horizontally, almost reaching the other side.
this or continue the cut to that you have two separate pieces
Lay the chicken flat and place a piece of
plastic over the top.
the chicken from the center outward until it is roughly ½ to ¼ inches thick.
coffee cup kinda-sorta works as well.
Clean Lemon Shallot Chicken
whole wheat pastry flour
each of salt & pepper
prepared chicken paillards
organic, unsalted butter
shallots, chopped finely
fresh lemon zest
cup chicken broth
and Pepper to taste
together salt, pepper, and flour and dust the paillards with this mixture. In a
large skillet heat 1 tbsp of oil, add chicken and cook for 2 -3 minutes per
side, or until browned lightly and cooked through. Remove from pan and set
aside. In the same skillet melt 1 tbs of butter and 1 tbs of oil, and saute
shallots until softened, 4-5 minutes. Add lemon juice, zest, broth and bring to
a boil. Continue to stir often, scraping the bottom of the pan for browned
bits. Once the liquid has reduced by half add the remaining butter. Return the
chicken to the pan to warm and serve warm.(Serves 2)