Chicken Paillards in Wine Sauce
About this Recipe
By: Rachel
This recipe was borne out of just such a moment, since it comes together in practically no time, and goes beautifully with whatever you happen to have on hand—leftover rice, potatoes, or pasta; last night’s vegetables, etc.
Chicken paillards (paillards referring to thinly-sliced meat) are one of those dishes that taste far more complex than they really are. All it really requires is tossing thin slices of chicken (you can use breasts or thighs) in salt, pepper, and flour; pan-frying them in butter and olive oil, and making a quick, simple pan sauce with whatever you have on hand.
As a bonus, it all comes together in less than a half-hour. Weeknight win!
This recipe was borne out of just such a moment, since it comes together in practically no time, and goes beautifully with whatever you happen to have on hand—leftover rice, potatoes, or pasta; last night’s vegetables, etc.
Chicken paillards (paillards referring to thinly-sliced meat) are one of those dishes that taste far more complex than they really are. All it really requires is tossing thin slices of chicken (you can use breasts or thighs) in salt, pepper, and flour; pan-frying them in butter and olive oil, and making a quick, simple pan sauce with whatever you have on hand.
As a bonus, it all comes together in less than a half-hour. Weeknight win!
Chicken Paillards in Wine Sauce
Ingredients
- 2-6 chicken breasts or thighs
- Kosher salt and black pepper
- ¼ cup flour (30g) plus 1 tablespoon, divided
- 2 tablespoons (30g) butter
- 1 tablespoon olive oil
- 1 shallot or onion, sliced or diced
- 1 clove garlic, minced
- ½ cup (120mL) dry white wine, chicken stock, or vegetable stock (or a combination)
Optional: Fresh lemon juice and/or 2-3 tablespoons chopped parsley
Step by Step Instructions
Step 1
- If your chicken pieces are thick, slice in half lengthwise with a sharp knife. Place the chicken, 1-2 pieces at a time, between two slices of plastic wrap, and pound with a mallet until thin.Set aside while you heat the butter and olive oil in a large, heavy skillet until hot.
Step 2
- Season both sides of the chicken generously with salt and pepper, then toss lightly in the flour to coat.
Step 3
- Pan fry for 2-3 minutes on each side, until golden-brown and fully cooked. Transfer to a platter.
Step 4
- Add the shallots and garlic and cook until fragrant, adding a bit more olive oil if necessary. Stir in the flour to create a roux, and cook for about 2 minutes.
Step 5
- Whisk in the white wine or stock to create a light sauce, along with any of the juices the chicken has released while resting, and simmer for 2-3 minutes.
Step 6
- Serve the chicken with the pan sauce. If desired, top with a little fresh lemon juice and fresh herbs. I like to serve the chicken with hot, white rice and a green vegetable.
Beverage Pairing
By: Olivia
This fantastic weeknight chicken paillard needs a satisfying wine pairing that isn’t complicated but is classic in its own right. Pinot Grigio is well known for being bright with minerality and salinity. These qualities will complement the simple yet complex flavors present in this dish. As the recipe recommends, use the very wine you will drink to create the pan sauce!
