Paillard is a French term, meaning slicing or butterflying meat and pounding thin, offering a two-fold benefit of tenderizing and allowing a quicker cooking time. Chicken breasts and pork loin are two choices of meat that can take advantage of this technique and increase their versatility by a measure.
Boneless chicken breasts, however popular, tend to be sometimes boring and bland. So, slicing them in half horizontally and pounding thin, allows for a quick sear in the pan, along with sauteed seasonal vegetables. Chicken Paillard is one of those dishes that looks impressive on a family-style platter, especially with summer squash and sauteed mushrooms. The entire dish can be made in 15 minutes, or less, which will free you up for more time with the family.
2 boneless skinless chicken breast, cut in half horizontally
1 1/2 pounds mushrooms – shiitake, button, crimini
1 large zucchini
1 small white onion
2 tablespoons butter, divided
salt & pepper
1/2 cup fresh parsley
- Place chicken breasts under plastic wrap and pound until 1/2 inch thick, salt and pepper on both sides. In a large saute pan over medium-high heat, add 1 tablespoon butter and 2 teaspoons olive oil. After butter is melted, add chicken.
- Sear chicken for 3 minutes, flip over and cook other side for 3 minutes, remove chicken from pan and place on a plate.
- Add mushrooms and onions and cook for 4 minutes, stirring occasionally. Add zucchini and remaining butter, stir. Continue to cook vegetable for 3 minutes. Add 1/2 teaspoon salt and a pinch of black pepper, stir.
- Place chicken back in pan and squeeze lemon juice over chicken and vegetables. Cook for 1 minute. Remove chicken and place on platter, spoon vegetables over top. Sprinkle entire dish with parsley and serve. Enjoy!