Paillard is a French term, meaning slicing or butterflying meat and pounding thin, offering a two-fold benefit of tenderizing, and providing a quicker cooking time. Chicken breasts and pork loin are two choices of meat that are quite popular and can take advantage of this technique by increasing their versatility and taste.
Boneless chicken breasts could often use a lift in taste because there isn’t much fat or bones, and slicing them in half horizontally and pounding thin, allows for a quick sear in the pan, and easy caramelization, which means flavor. Seasonal vegetables like zucchini and mushrooms cook up quickly alongside the chicken, offering a most magnificent meal in minutes.
Chicken Paillard is one of those dishes that looks impressive on a family-style platter, and tastes restaurant quality. I love the fact that you can have this gorgeous platter done in 15 minutes, or less, which will free you up for more time with family and friends. It’s also a good place to use up some of that summer zucchini.
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 sauté 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!