Description

Chicken Paillard is a quick and flavorful dish featuring thinly pounded and pan-seared chicken cutlets topped with a tangy, aromatic pan sauce made with mustard, vinegar, and wine. It’s a light, elegant main course that’s ready in under 30 minutes and perfect for a weeknight dinner or entertaining guests.

Ingredients

Units Scale

For the Chicken

2 boneless skinless chicken breasts or 4 cutlets (1 to 1 1/2 pounds, organic if possible)
1 to 1 1/4 teaspoon kosher salt
Freshly ground black pepper, to taste
3 tablespoons olive oil

For the Sauce

2 garlic cloves, minced
1 shallot, minced (or 3 tablespoons minced yellow onion)
2 teaspoons apple cider vinegar
1 tablespoon stone ground mustard (or Dijon mustard)
1/2 cup dry white wine or chicken stock
2 tablespoons salted butter (or olive oil or vegan butter)
Finely chopped fresh parsley, for garnish (optional)

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Instructions

Prepare the Chicken: Pat the chicken dry with a paper towel. If using whole breasts, slice them in half horizontally to create cutlets. Optionally, place the cutlets between two pieces of plastic wrap and pound them with a mallet or heavy skillet until they are an even 1/4-inch thickness.
Season the Chicken: Sprinkle both sides of the chicken with kosher salt (use the full amount for 1 1/2 pounds chicken) and freshly ground black pepper.
Cook the Chicken: Heat the olive oil in a large skillet over medium heat. Add the chicken cutlets, cooking for 3 to 5 minutes on each side until golden brown and cooked through. The internal temperature should reach 165°F or the center should no longer be pink. Transfer the cooked chicken to a platter and set aside.
Make the Pan Sauce: In the same skillet, lower the heat to low. Add the minced garlic and shallot, sautéing for about 1 minute until fragrant. Stir in the apple cider vinegar, mustard, and white wine (or chicken stock), scraping up the brown bits from the bottom of the pan. Bring the mixture to a boil.
Finish the Sauce: Reduce the heat to a simmer and add the butter. Continue cooking until the sauce thickens slightly, about 2 minutes.
Serve: Plate the chicken and spoon the warm sauce over the top. Sprinkle with chopped fresh parsley for garnish if desired. Serve immediately. Leftovers can be stored for up to 3 days in the refrigerator.

Notes

If you want a gluten free dish, use chicken stock instead of wine, and ensure mustard and butter are gluten free.
Pounding the chicken ensures even cooking and a tender texture.
This dish pairs well with a simple salad, roasted vegetables, or crusty bread.
Olive oil or vegan butter can be used instead of regular butter for dairy-free versions.

Nutrition

Serving Size: 1 cutlet (1/4 of recipe)
Calories: 310
Sugar: 1g
Sodium: 670mg
Fat: 18g
Saturated Fat: 5g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 3g
Fiber: 0g
Protein: 33g
Cholesterol: 93mg