Chicken Paillards in Wine Sauce
This dish is the perfect answer to everyone’s least favorite question: “What do YOU want for dinner tonight?”
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.
