Chicken Paillard Recipe
Paillard means a thin pounded and tenderized piece of meat. We brine the breast overnight and pan sear it. Topped with peppercorn dressing parmesan and bread crumb. The green beans are sauteed with garlic. Toasted Almonds top the chicken breast.
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Ingredients
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Brine
Chicken Paillard
Garlic Green Beans
Peppercorn Dressing
Method
Brine Preparation
- 1
Prepare the Brine
In a large pot, combine the water, kosher salt, brown sugar, black peppercorns, and bay leaves. Stir until the salt and sugar are completely dissolved.
- 2
Brine the Chicken
Add the chicken breasts to the brine mixture, ensuring they are fully submerged. Cover and refrigerate overnight.
Cooking Chicken Paillard
- 3
Pound the Chicken
Remove the chicken breasts from the brine and pat them dry with paper towels. Place each breast between two pieces of plastic wrap and gently pound them to an even thickness of about 1/2 inch.
- 4
Cook the Chicken
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the pounded chicken breasts and cook for about 4-5 minutes on each side until golden brown and cooked through.
- 5
Add Toppings
Once cooked, remove the chicken from the skillet and top each piece with parmesan cheese, bread crumbs, and toasted almonds.
Preparing Garlic Green Beans
- 6
Sauté the Green Beans
In the same skillet used for the chicken, add 1 tablespoon of olive oil. Once hot, add the minced garlic and sauté for about 30 seconds until fragrant.
- 7
Cook the Beans
Add the green beans to the skillet, season with salt and black pepper to taste, and cook for about 5-7 minutes until tender-crisp, stirring frequently.
Making Peppercorn Dressing
- 8
Mix the Dressing
In a small bowl, combine mayonnaise, Dijon mustard, lemon juice, and black peppercorns. Whisk until smooth and well combined.
