Description
Chicken Paillard is a delightful French-inspired dish featuring thinly pounded chicken breasts pan-seared to golden perfection and served atop a fresh arugula salad with grapefruit segments and shaved parmesan. The chicken is topped with a rich, tangy lemon and mustard sauce enriched with butter and cream, offering a perfect balance of bright and savory flavors in just 35 minutes.
Ingredients
Chicken
- 2 boneless chicken breasts (cut in half horizontally)
- 1/2 tablespoon kosher salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 8 tablespoons butter (cut into cubes)
Sauce
- 1 shallot (minced)
- 3 garlic cloves (minced)
- Juice of 1 lemon and zest
- 1 cup chicken stock
- 2 tablespoons heavy cream
- 1 tablespoon dijon mustard
- 1 tablespoon honey
Salad
- 6 cups arugula
- 1 cup shaved parmesan
- 1 grapefruit (peeled and segmented)
Instructions
- Prep the chicken: Place each chicken breast half between two sheets of plastic wrap or inside a zip-top bag without sealing. Using the flat side of a meat mallet or a rolling pin, gently pound the chicken until it is evenly flattened to about 1/4 inch thickness. Remove from the wrap and season both sides with kosher salt and black pepper.
- Heat the skillet: Warm the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat until the oil begins to shimmer and the butter fully melts.
- Cook the chicken: Add the chicken pieces to the skillet in batches if needed, to avoid overcrowding. Sear each piece until golden brown, approximately 2–3 minutes per side. After flipping, lower the heat to medium and continue cooking until the chicken is completely cooked through. Transfer cooked chicken to a plate and keep warm.
- Prepare the sauce base: In the same skillet, add the minced shallot and 2 tablespoons of butter. Cook over medium heat until the shallot softens, about 2 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
- Make the lemon mustard sauce: Add the lemon juice, zest, and chicken stock to the skillet. Increase heat to medium-high and bring the mixture to a simmer, scraping the browned bits from the pan’s bottom with a wooden spoon. Let the sauce reduce by half, then stir in the remaining butter, heavy cream, Dijon mustard, and honey. Cook for 1–2 minutes more until the sauce is smooth and well combined. Adjust seasoning as needed.
- Assemble the plate: Evenly distribute the arugula among four plates. Top each bed of greens with shaved parmesan and grapefruit segments. Arrange the cooked chicken breasts over the salad, then generously spoon the warm sauce over the chicken. Serve immediately for the freshest taste and texture.
Notes
- For best results, use fresh lemons for bright acidity in the sauce.
- Pounding the chicken thin ensures quick, even cooking and tender texture.
- If grapefruit is out of season, substitute with orange segments for a sweeter touch.
- Make sure not to overcrowd the skillet when cooking the chicken to achieve a golden crust.
- This dish pairs well with a crisp white wine like Sauvignon Blanc or Chardonnay.
