Chicken Paillard / San Marzano Tomatoes / Lemon Recipe

Pound and season

Place each chicken breast between two pieces of plastic wrap or in a zip-top bag. Using a meat mallet or heavy skillet, pound from the center outward until the breast is an even 1/4-inch thickness. Pat dry with paper towels. Season both sides with 1 tsp kosher salt, 1/2 tsp black pepper, and 1/4 tsp garlic powder.

Optional flour coating

If you prefer a slightly crisp exterior, spread the 2 tablespoons of flour on a plate, lightly dredge each pounded breast, shaking off excess. This is optional but helps with browning and gives a light crust for the pan sauce to cling to.

Cook the chicken

Heat a large skillet over medium-high heat. Add 2 tablespoons extra-virgin olive oil and 1 tablespoon unsalted butter. When butter foams and oil is shimmering, add the chicken (work in batches if your skillet is crowded). Cook until well browned and cooked through, about 2–3 minutes per side for 1/4-inch paillards. Internal temperature should reach 165°F (74°C). Transfer cooked paillards to a warm plate and tent with foil to rest while you make the tomato topping.

Prepare tomatoes

If using whole canned San Marzanos, crush them by hand in a bowl or pulse briefly in a blender for a slightly chunky texture. If using fresh, core and roughly chop.

Sauté aromatics

Wipe the skillet clean and return to medium heat. Add 1 tablespoon extra-virgin olive oil. Add the minced shallot and sauté 1–2 minutes until translucent. Add the minced garlic and red pepper flakes and cook 30–45 seconds until fragrant, taking care not to burn the garlic.

Simmer sauce

Add the crushed San Marzano tomatoes to the skillet along with 1 teaspoon fresh thyme leaves (or 1/2 tsp dried), 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon sugar if desired. Stir, bring to a gentle simmer, and cook, uncovered, 6–8 minutes to reduce slightly and concentrate flavor. Taste and adjust seasoning.

Finish sauce

If you want a silkier sauce, stir in 1/2 tablespoon cold butter off heat. Keep the sauce warm over the lowest flame while assembling.

Top the paillards

Return the rested chicken to the skillet in a single layer, spoon the warm San Marzano tomato topping over each paillard (about 2–3 tablespoons each). Warm everything together 1–2 minutes so the chicken reabsorbs some sauce but does not overcook.

Add lemon and garnish

Remove skillet from heat. Squeeze the juice of 1 lemon over the chicken and tomatoes, and sprinkle 1 teaspoon lemon zest across the dish. Scatter chopped parsley and optional 1 tablespoon capers for briny contrast. Taste and finish with a small pinch of salt and a grind of black pepper if needed.

Serve

Serve the chicken paillard immediately while hot. Suggested accompaniments: simple arugula salad, roasted potatoes, or steamed green beans. Leftovers keep covered in the refrigerator 2 days.