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Chicken Paillard ("Pie Yard") - Pounded Chicken Breast

Flattened and seared chicken breast topped with Arugula salad w/ cherry tomatoes & onions on a white plate. Side view.
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EatSimpleFood.com

Paillard ("pie - yard") is a fancy French name for a flattened piece of meat.  This flattened chicken breast recipe is pounded flat with a mallet and quickly cooked with lemon, olive oil, and herbs.

Ingredients

  • 4 small (~ 2 lb) chicken breasts
  • 1 Tbsp olive oil
  • 1 large lemon, zested first and then juiced
  • ½ lemon, wedged for garnish
  • 10 sprigs thyme leaves, leaves only - no stem
  • 1/4 cup parsley, finely chopped
  • salt
  • black pepper

Instructions

  • In a small bowl, mix together the marinade: olive oil, lemon zest, 1 lemon juiced, thyme, and chopped parsley.
  • Lay out a piece of plastic wrap on a cutting board.  Put a butterflied (see video) chicken breast on the plastic and top the breast with another piece of plastic. 
  • Start pounding chicken breast with a meat mallet until very thin, careful not to tear the meat (pound confidently but gently!). 
  • Season each side of the chicken with salt and pepper and herb mixture. 
  • Set on a plate and cover with a piece of plastic wrap.  Repeat with each breast.  The plastic wrap keeps the chicken breast from sticking to each other.
  • Bring a large non stick skillet to medium high heat.  Add a touch of olive oil and add the chicken.  If the chicken starts to really smoke, turn burner down to medium. 
  • Cook ~ 2 minutes per side or until chicken breast is cooked through and has a nice golden color.  If your pan starts to accumulate burned herbs, then you may need to wipe out between cooking each chicken breast.
  • Top chicken paillard with your favorite salad and dressing.  Pictured is an Arugula salad with cherry tomatoes, red onions, and a lemon vinaigrette. 
  • Add salt to taste and garnish with a lemon wedge.  Happy eating!  Beckie

Notes

  • "Butterfly" chicken breast by nearly cutting it in half in thickness, but stop at the edge so it's still held together like a book.  This will save you time when you start flattening the chicken.
  • Use any herb you like in place of the parsley and thyme. I use chives a lot (that's what's pictured).
  • Want some gravy?  Make a quick pan sauce for chicken paillard, by adding 2 Tbsp butter to the pan drippings and whisk in 2 Tbsp flour.  Stir and cook for a couple minutes to make a light roux.  Slowly whisk in 2 cups chicken broth (adding it slow avoids clumping).  Bring to a simmer, stirring occasionally, until thickened (~ 7-10 minutes).

Find it online: https://eatsimplefood.com/chicken-paillard/