Easy Chicken 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.
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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
Serving: 1Calories: 457kcalCarbohydrates: 17gProtein: 28gFat: 26gSaturated Fat: 10gPolyunsaturated Fat: 15gCholesterol: 163mgSodium: 692mgFiber: 1gSugar: 1g
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