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 tremendously improve flavor.
Boneless chicken breasts, however popular, tend to be boring and bland. So, slicing them in half horizontally and pounding thin, with a quick sear in the pan, offers a tastier cutlet that can be paired with seasonal vegetables.
Chicken Paillard is one of those dishes that looks gorgeous presented on a family-style platter, especially with summer zucchini and sauteed mushrooms. The entire dish can be made in 15 minutes, or less and wouldn’t this dish look and taste fabulous on the table, while dining under the stars this summer? I think so.
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!