Chicken Paillard Recipe

Prepare and pound

Place each chicken breast between two pieces of plastic wrap or in a large zip-top bag. Using a meat mallet or rolling pin, gently pound each breast to an even thickness of about 1/4 inch (thin paillard). Season both sides with 1 tsp kosher salt and 1/2 tsp black pepper.

Dredge

Lightly coat each pounded breast with the 1/4 cup all-purpose flour, shaking off excess. This helps with browning and gives a slight crust.

Cook

Heat a large skillet over medium-high heat. Add 2 tablespoons olive oil and 1 tablespoon unsalted butter. When butter foams and oil shimmers, add the chicken breasts (work in batches if needed) and cook 2 to 3 minutes per side until golden brown and cooked through (internal temperature 160-165°F / 71-74°C). Transfer to a plate and tent loosely with foil to rest 5 minutes.

Finish

Squeeze juice of half the lemon over the cooked chicken and thinly slice on the bias into 1/2-inch strips for serving. Reserve the other half of the lemon for finishing the salad if desired.

Brown the butter

In a small saucepan over medium heat, melt 4 tablespoons unsalted butter. Swirl or stir occasionally; the butter will foam, then clarify, and begin to turn golden-brown with a nutty aroma. Watch carefully and remove from heat as soon as you see brown specks and smell nuttiness (about 4 to 6 minutes).

Deglaze with sherry

Immediately add 2 tablespoons dry sherry to the hot browned butter (it will sizzle). Return briefly to low heat to reduce the sherry by half, about 30 to 60 seconds. Remove from heat and let cool 1 minute.

Emulsify dressing

In a small bowl or jar, combine the cooled brown butter-sherry mixture, 1 tablespoon minced shallot, 2 tablespoons sherry vinegar, 1 teaspoon Dijon mustard, 1/2 teaspoon honey, 3 tablespoons extra-virgin olive oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Whisk vigorously (or shake in a jar with a lid) until the dressing is emulsified and slightly thickened. Taste and adjust seasoning or acidity with a splash more sherry vinegar or salt as needed.

Prepare salad ingredients while chicken rests. Thinly slice 1/2 red onion into rings or half-moons and, if desired, soak briefly (5 minutes) in cold water to reduce sharpness, then drain and pat dry.

In a large mixing bowl, combine 4 cups mixed salad greens, sliced red onion, 2 tablespoons drained capers, 1/4 cup toasted sliced almonds, and 1/2 cup halved cherry tomatoes (if using).

Add the sliced chicken to the bowl with the greens or arrange the greens on a serving platter and layer the sliced chicken on top. Drizzle the sherry brown butter vinaigrette over the salad—start with about half the dressing and toss gently to coat, adding more to taste (approximately 3 to 4 tablespoons per serving total, reserve extra).

Finish with a light squeeze of the remaining lemon half over the assembled salad and an extra sprinkle of toasted almonds and capers for texture and briny pop. Taste and adjust salt and pepper as needed.

Serve immediately while chicken is still slightly warm.