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Chicken Paillards in Wine Sauce

This dish is the perfect answer to everyone’s least favorite question: “What do YOU want for dinner tonight?”
Ready In 25 minutes
Meal Type Main Dish
Servings 4

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.