Chicken Paillard

Name: Chicken Paillard
Prep time: 10 min
Cook time: 10 min
Total time: 10 min
Yield: 2
Cuisine: European
Ingredients: 2 piece Chicken breast; Salt; Pepper; 2 tbsp Extra virgin olive oil or avocado oil; 1 piece Lemon

10 mins prepServes 2

Have you ever ordered Chicken Paillard at a restaurant? It’s always one of my faves - it sounds fancy, but “paillard” basically just means that the chicken has been pounded nice and thin. It’s usually topped with a simple arugula salad or or served with a lemon wedge and some veggies. Simple, healthy, and easy! I recently started making it at home, and it’s now my favorite way to cook chicken. You’re going to look at the ingredients and think... that’s way too simple... but when you cook it perfectly, it’s soo juicy and delicious and pairs well with any side dish!

2 servings

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Instructions

1. Place the chicken breast on a plastic cutting board or on a piece of saran wrap. Cover with another piece of wrap.
2. Pound the breasts evenly to about 1/2-inch thickness using a mallet (or use the bottom of a skillet or a rolling pin if you don't have a mallet - get creative 😉).
3. Remove the plastic wrap and season both sides of the pounded chicken with salt & pepper.
4. Warm oil on a large skillet over medium heat. Add the chicken and cook until golden on each side and cooked through, about 4-6 minutes per side, depending how thin you've pounded the chicken. Transfer to a plate and squeeze lemon over the chicken. *here’s my ultimate tip for cooking chicken - use an internal meat thermometer and you’ll never have dried out chicken ever again! 165°F is the magic number!*
5. Serve the chicken with salad on top or on the side. Yum!

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Chicken Paillard

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