Free Range Chicken Paillards Recipe

Pound and season

Place each chicken breast between two pieces of plastic wrap or in a large resealable bag. Using a meat mallet or rolling pin, gently pound each breast to an even thickness of about 1/4 inch (6 mm). Sprinkle both sides with 1 1/2 tsp kosher salt and 1 tsp freshly ground black pepper; set aside.

Set up dredging station

Put 1/2 cup all-purpose flour in a shallow dish. In another shallow bowl, whisk 2 eggs with 2 tablespoons water until blended. Pat the chicken dry with paper towels, dredge one piece at a time in flour, shaking off excess, then dip in the egg wash and allow excess to drip off. Set on a plate while you heat the pan.

Sear the chicken

Heat a large skillet over medium-high heat and add 3 tablespoons extra-virgin olive oil. When oil shimmers, add the prepared paillards in a single layer (work in two batches if necessary). Cook 2 to 2.5 minutes per side, until golden brown and just cooked through (internal temperature 160°F/71°C; they will rise slightly as they rest). Transfer to a warm plate and tent loosely with foil. Reserve pan drippings for the sauce.

Finish with butter and zest

Return the pan to low heat, add 2 tablespoons unsalted butter and 1 teaspoon lemon zest, spoon butter over the chicken briefly (about 30 seconds) to coat, then remove chicken to keep warm while you prepare the sauce.

Sauté shallot

Using the same skillet with the reserved drippings, set over medium heat and add the finely minced shallot (no additional oil needed unless pan is dry, then add 1 tsp olive oil). Cook, stirring, until softened and translucent, about 1 to 2 minutes.

Deglaze

Add 3 tablespoons dry white wine (or chicken stock) to deglaze the pan, scraping any browned bits from the bottom. Simmer until liquid is reduced by about half, approximately 1 to 2 minutes.

Finish sauce

Lower heat to medium-low and add 4 tablespoons unsalted butter in small pieces, whisking or swirling until emulsified into a glossy sauce. Stir in 3 tablespoons fresh lemon juice and 2 tablespoons drained capers. Season with 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper. Add 2 tablespoons chopped fresh parsley and taste; adjust seasoning. Keep warm but do not boil.

Plate

Place two chicken paillards per plate atop the risotto (see below) and spoon 1 to 2 tablespoons of lemon butter caper sauce over each breast. Garnish with a lemon wedge and a sprinkle of chopped parsley.

Prepare stock and aromatics

Keep 4 1/2 cups low-sodium chicken stock warm in a saucepan over low heat. In a medium saucepan or wide skillet, heat 1 tablespoon extra-virgin olive oil and 1 tablespoon butter over medium heat. Add the finely diced onion or shallot and cook until translucent, about 3 to 4 minutes. Add 1 minced garlic clove and cook 30 seconds until fragrant.

Toast rice

Add 1 1/2 cups arborio rice and stir to coat the grains with fat. Cook, stirring, 1 to 2 minutes until the edges of the rice look translucent and the center is opaque — this toasts the rice and helps with texture.

Deglaze with wine

Pour in 1/2 cup dry white wine and stir until it is mostly absorbed by the rice, about 1 to 2 minutes.

Cook risotto

Begin adding the warm stock ladle by ladle (about 1/2 cup at a time), stirring frequently. Wait until most of the liquid is absorbed before adding the next ladle. Continue this process for about 18 to 20 minutes, until the rice is tender but still has a slight al dente bite and the mixture is creamy. You may not need all the stock; use as much as needed for desired texture.

Finish risotto

Remove from heat and stir in 3 tablespoons unsalted butter, 3/4 cup freshly grated Parmesan cheese, and 2 tablespoons heavy cream if using. Season with 3/4 tsp kosher salt and 1/2 tsp freshly ground black pepper. Let rest 1 minute; risotto should be creamy and slightly loose (not dry). Keep warm until plating.

Spoon a generous portion of creamy risotto onto each plate (about 1 to 1 1/4 cups per serving). Lay two chicken paillards over the risotto, spoon the lemon butter caper sauce over the chicken, and garnish with a lemon wedge and a sprinkle of chopped parsley. Serve immediately.