Chicken Paillards in Wine Sauce
About this Recipe
By: Rachel
If you are like me, you occasionally (or perhaps often) come home at the end of the day, having failed to plan for dinner. You open the refrigerator, staring blankly at a package of chicken like you have never seen one before in your life. This simple Chicken Paillards in Wine Sauce recipe came out of just such a moment.
Easy Chicken Paillards That Come Together In No Time
These chicken paillards come together in minutes. Easy to prepare and veratile, this simple chicken in wine sauce goes beautifully with whatever you happen to have on hand—leftover rice, potatoes, or pasta; or last night’s vegetables.
Wait, What Are Chicken Paillards?
Paillard (pai-YARD) is a French culinary term referring to meat that has been thinly-sliced or pounded. Preparing your chicken this way ensures a consistent thickness, meaning that your meat will cook more evenly. Nobody wants meat that is dry and overcooked in one spot and underdone in another!
Chicken Paillards in Wine Sauce: A Simple, Elegant Weeknight Win
This simple recipe for Chicken Paillards in Wine Sauce is one of those dishes that taste more complex than they really are. All that this recipe 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 pan sauce.
As a bonus, it all comes together in less than a half-hour. Weeknight win!
What To Serve with Chicken Paillards
This simple French dish would be delicious with a green salad—like this one, featuring warm croutons topped with Bûcheron. (You can substitute another cheese or just leave off the toasts). Any vegetable accompaniment would be nice with this chicken; I often serve Warm Asparagus with Gremolata. And of course, a well-chosen glass of wine is always welcome, like a Pinot Grigio, as Olivia from Violet Wine suggests below.
Beverage Pairing
By: Olivia
This fantastic weeknight chicken paillard recipe needs a satisfying wine pairing that isn’t complicated but is classic in its own right. Pinot Grigio is 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!
Chicken Paillards in Wine Sauce
Equipment
Ingredients
- 2-6 chicken breasts or thighs
- Kosher salt and freshly-ground black pepper
- 2 tablespoons (30g) unsalted butter
- 1 tablespoon olive oil
- 1 medium shallot or onion, sliced or diced
- 1 clove minced garlic
- 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.
