Chicken Paillard Recipe

Prepare chicken

Place each chicken breast between two sheets of plastic wrap or in a heavy-duty zipper bag. Using a meat mallet or rolling pin, gently pound each breast to an even thickness of about 1/4 inch (thin paillard). This ensures quick, even cooking.

Combine the minced garlic, 3 tablespoons Dijon mustard, 3 tablespoons olive oil (marinade), lemon juice, 1 teaspoon kosher salt and 1 teaspoon black pepper in a shallow dish or bowl. Whisk until smooth.

Brush or spoon the marinade over both sides of each pounded chicken breast. Let sit at room temperature for 15–20 minutes, or refrigerate for up to 1 hour. If refrigerated, remove 20 minutes before cooking to come to room temperature.

In a small bowl or jar, combine 1 tablespoon Dijon mustard, 2 teaspoons white wine vinegar, 1 teaspoon grated garlic and 1 teaspoon honey (if using). Whisk (or shake if in a jar) while slowly streaming in 3 tablespoons extra-virgin olive oil until the dressing emulsifies.

Season the vinaigrette with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper. Taste and adjust acidity or sweetness as needed. Reserve at room temperature.

Heat a large heavy skillet or cast-iron pan over medium-high heat until hot and shimmering. Add 1 tablespoon olive oil and 1 tablespoon butter. Swirl to coat and melt the butter without burning.

Working in two batches if necessary, add the marinated chicken paillards to the hot pan. Cook undisturbed for 2–3 minutes until well browned, then flip and cook another 1–2 minutes until cooked through (internal temperature 165°F / 74°C) and nicely caramelized. Thin paillards cook quickly; avoid overcooking.

Transfer cooked chicken to a plate and loosely tent with foil to rest for 3–5 minutes. If cooking in batches, keep finished pieces in a warm oven (200°F / 95°C) while you finish.

If desired, spoon a little of the pan juices over the chicken before serving and squeeze a lemon wedge over each piece for brightness.

In a large bowl, combine the washed frisée, watercress, and chopped mixed herbs. Add thinly sliced radishes if using.

Season the greens with 1/2 teaspoon sea salt and 1/4 teaspoon freshly ground black pepper. Toss gently to combine.

Right before serving, drizzle the garlic-Dijon vinaigrette over the salad (start with about 2 tablespoons, toss, add more to taste) and toss lightly until evenly coated.

Arrange the dressed salad on individual plates or a serving platter. Place a warm chicken paillard on top or alongside each portion. Garnish with additional chopped herbs and serve with lemon wedges.