Enjoy restaurant quality Chicken Paillard in under 30 minutes with this simple Chicken Paillard recipe.
The chicken cutlets are perfectly tender and cooked in a silky, buttery caper sauce. Pair with whipped potatoes and steamed green beans to really impress your family.
Bon appetit!
WHY YOU'LL LOVE THIS CHICKEN PAILLARD RECIPE
- Simple French Inspired Dish - This classic French dish is often served at lunch with a glass of wine and a side salad. But we absolutely love this dish and think it can be served anytime. Impress your guests at a dinner party and have them thinking you're a pro.
- On the Table In Less Than 30 Minutes - This Chicken Paillard recipe is incredibly simple to make and gives you chicken that is tender on the inside, and beautifully browned on the outside. The sauce is made in the same pan as the chicken which adds so much flavor to the sauce and cuts down on cleaning time.
- Tender Chicken with a Buttery Caper Sauce - The chicken is lightly browned and removed from the pan so the sauce can be created from the brown bits left over. This gives the sauce SO much flavor and is a trick of chefs everywhere. The chicken finishes cooking in the buttery sauce for tender, magnificent cutlets. And if you love easy chicken centered meals, we think you'll love this Chicken Fritta recipe.
- Easy Restaurant-Level Dish for Beginners - Some of the best dishes at the fanciest restaurants are simple in nature. You don't need a lot of ingredients to make a first-class dish. You just need balance, and this recipe is balanced perfectly. If you love restaurant copy-cat dishes, check out this recipe for Tuscan Chicken.
- What is Chicken Paillard? The word "paillard" is a French word that refers to a piece of meat that is pounded until very thin. This version of Chicken Paillard requires no pounding. We use chicken cutlets that are already thin to remove an extra step in the cooking process.
We love serving this chicken paillard with stewed potatoes, scalloped sweet potatoes or whipped potatoes, and a veggie.
KEY INGREDIENTS IN CHICKEN PAILLARD
Olive Oil - Olive oil is our oil of choice for this recipe for added depth of flavor, but a neutral oil can work as well.
Chicken Cutlets - No need to pound the chicken in this recipe. We use chicken cutlets which are already thin and cook evenly.
White Wine - For this recipe, we found that chardonnay was the ideal choice for the base of the sauce.
Garlic - The garlic should be minced in this recipe to ensure even cooking and distribution in the sauce.
Butter - A beautiful butter sauce is a very traditional French method that compliments the chicken in this dish so well. We use unsalted butter so we can control the salt content. If you use salted butter, just use less salt and taste before adding more.
Capers - Capers bring a bright and lemony tang to the sauce that helps cut through the fat. Save the liquid to add to the sauce if you feel it needs more brininess.
Salt and Pepper - We give you exact amounts to add for salt and pepper, but as always, salt and pepper to your personal taste.
Parsley (for garnish) - Parsley brings an element of freshness to this dish that finishes it off so well and enhances the overall presentation.
HOW TO MAKE CHICKEN PAILLARD
Heat the olive oil in a large cast iron skillet, or frying pan. Add in the chicken cutlets and cook over medium heat for 2-3 minutes on each side, or until browned.
Remove the chicken cutlets from the pan to a plate.
Add the wine into the pan, and use a spatula to scrape any browned bits from the bottom. Let the wine cook until it reduces to very little.
Add the garlic, butter, capers, and salt and pepper to the pan. Cook for 1-2 minutes, stirring.
Add the chicken cutlets back to the pan, and spoon the sauce over the top of each cutlet.
Continue to cook until the chicken is done and cooked through.
Garnish with sauce from the pan, and chopped parsley, and serve warm.
Serve this chicken dish with a vegetable and a side, like Cottage Fries, for a complete meal.
For another delicious and simple main dish, try these Pan Seared Pork Chops.
BEST TIPS FOR CHICKEN PAILLARD
You can use chicken breast. Cut each chicken breast in half horizontally, and flatten with a meat tenderizer to make a chicken cutlet.
Dryer wines, or less sweat wines work best. We used a chardonnay.
Store in the refrigerator in a sealed container for up to 3 days.
MORE DELICIOUS CHICKEN RECIPES
Chicken is such a versatile meat to cook with that can be transformed into so many delicious dishes. We've gathered a few of our favorite easy chicken recipes for you.
We hope you give them a try. We also love this Lemon Garlic Chicken Marinade, for marinating chicken thighs.
We hope you love this recipe as much as we did! Please help us out by leaving a quick review and star ★ rating below.
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EasyChicken Paillard
Enjoy restaurant quality Chicken Paillard in under 30 minutes with this simple Chicken Paillard recipe. The chicken cutlets are perfectly tender and cooked in a silky, buttery caper sauce. Pair with mashed potatoes and steamed green beans to really impress your family.
Ingredients
- 2 tablespoons olive oil
- 1 lb. chicken cutlets (see notes for using chicken breast)
- 8 oz. white wine (we used chardonnay)
- 2 teaspoons minced garlic
- 4 tablespoons unsalted butter
- 5 tablespoons capers, with liquid
- ½ teaspoon salt
- ¼ teaspoon pepper
- chopped parsley for garnish
Instructions
- Heat the olive oil in a large cast iron skillet, or frying pan. Add in the chicken cutlets and cook over medium heat for 2-3 minutes on each side, or until browned.
- Remove the chicken cutlets from the pan to a plate.
- Add the wine into the pan, and use a spatula to scrape any browned bits from the bottom. Let the wine cook until it reduces to very little.
- Add the garlic, butter, capers, and salt and pepper to the pan. Cook for 1-2 minutes, stirring.
- Add the chicken cutlets back to the pan, and spoon the sauce over the top of each cutlet.
- Continue to cook until the chicken is done and cooked through.
- Garnish with sauce from the pan, and chopped parsley, and serve warm.
Notes
- You can use chicken breast. Cut each chicken breast in half horizontally, and flatten with a meat tenderizer to make a chicken cutlet.
- Dryer wines, or less sweat wines work best. We used a chardonnay.
- Store in the refrigerator in a sealed container for up to 3 days.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 457Total Fat: 26gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 163mgSodium: 692mgCarbohydrates: 17gFiber: 1gSugar: 1gProtein: 28g
The nutrition information for this recipe is an approximate total per serving. Please double check the nutrition information for your exact ingredients and brands.
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