A quick and easy recipe for pan-seared chicken paillard, a classic French dish featuring thinly pounded chicken breasts served with a light lemon and herb sauce.
Preparation time
15min
Cooking time
10min
Ingredients
4 Servings
- 1 teaspoon black pepper
- 4 chicken breasts
- 2 tablespoons fresh parsley
- 2 garlic cloves
- 1 lemon
- 3 tablespoons olive oil
- 1 teaspoon salt
Directions
Step 1
Place the chicken breasts between two sheets of plastic wrap and pound them to an even thickness using a meat mallet or rolling pin.
Step 2
Season both sides of the chicken breasts with salt and black pepper.
Step 3
Heat the olive oil in a large skillet over medium-high heat.
Step 4
Add the chicken breasts to the skillet and cook for 3-4 minutes on each side, or until golden brown and cooked through.
Step 5
Remove the chicken from the skillet and set aside on a plate.
Step 6
In the same skillet, add the minced garlic and cook for about 1 minute, until fragrant.
Step 7
Add the lemon juice and chopped parsley to the skillet, stirring to combine and scraping up any browned bits from the bottom of the pan.
Step 8
Return the chicken breasts to the skillet, turning to coat them in the sauce.
Step 9
Serve the chicken paillard hot, garnished with additional parsley if desired.