Chicken Paillard Recipe

Prepare breasts

Pat the chicken breasts dry with paper towels. If breasts are very thick on one side, butterfly them first: place breast between two sheets of plastic wrap and, using the flat side of a meat mallet or a heavy skillet, pound evenly from center outward until each breast is about 1/4 inch (6 mm) thick. This produces the paillard—thin, even cutlets.

Season and flour

Season both sides of each flattened breast with 1/2 tsp kosher salt and a pinch of black pepper (total 2 tsp salt and 1 tsp pepper across all breasts). Lightly dredge each breast in the 1/2 cup of flour, shaking off any excess. Place breasts on a plate while you heat the pan.

Cook chicken

Heat a large skillet (preferably stainless steel or cast iron) over medium-high heat. Add 2 tablespoons olive oil and 1 tablespoon butter. When the butter foams and the fat is hot but not smoking, add two chicken cutlets (do not crowd). Cook 2–3 minutes without moving until the underside is golden-brown. Flip and cook another 1.5–2 minutes until cooked through (internal temperature ~165°F / 74°C). Transfer to a plate and tent loosely with foil. Add remaining 1 tablespoon olive oil and 1 tablespoon butter to the pan and repeat with the remaining cutlets. Return all cooked cutlets to the pan briefly (30 seconds) to rewarm and baste with pan juices; squeeze half the lemon over them. Keep warm.

With pan still over medium heat, reduce heat to medium. Add minced garlic to the pan and sauté 20–30 seconds until fragrant but not browned, scraping up browned bits (fond) from the bottom of the pan with a wooden spoon.

Pour in 1/4 cup white wine (or substitute) to deglaze the pan, scraping to dissolve any browned bits. Let the wine reduce by about half, 1–2 minutes. If you prefer not to use wine, start with chicken broth and simmer 2–3 minutes until slightly reduced.

Add 1/2 cup chicken broth and the capers (if using). Stir and bring to a gentle simmer for 1–2 minutes to meld flavors and reduce slightly.

Turn off the heat, then swirl in 1 tablespoon butter to enrich and slightly thicken the sauce. Stir in chopped parsley, thyme, the remaining 1 tablespoon lemon juice, 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust seasoning. Spoon the sauce over the chicken cutlets.

If using salad greens, toss them with 1 tablespoon extra-virgin olive oil and a pinch of salt and pepper. Serve a few greens alongside or under the chicken paillard.

Plate each chicken paillard, spoon the herb-garlic pan sauce over the top, garnish with lemon zest or a parsley sprig if desired, and serve immediately with lemon wedges.