Pan Roasted Chicken Paillard Recipes

CHICKEN PAILLARD

Steps:

• Preheat a large nonstick skillet over medium high heat. Arrange the chicken in a shallow baking dish and drizzle meat with extra-virgin olive oil to just coat the chicken, about 1 1/2 tablespoons, total. Combine chopped herbs and lemon zest and sprinkle over the chicken. Season the chicken with salt and pepper. Using your hands, rub the chicken and coat evenly with the herbs and seasonings. Wash hands with hot water and soap. Using tongs, transfer chicken in a single layer to hot skillet and cook chicken cutlets 3 or 4 minutes on each side. Cover cooked chicken loosely with foil to keep warm and repeat with remaining cutlets.
• Return pan to heat and add butter. When the butter melts, add flour to the butter and cook, stirring with whisk, a minute or 2 to make a light roux. Whisk in chicken broth. When broth thickens to just coat the back of a spoon, remove pan from heat and turn off burner.
• Toss salad greens with lemon juice and coarse salt. Drizzle 2 tablespoons extra-virgin olive oil around the bowl and re-toss greens.
• To serve, cover the bottom of a dinner plate with warm sauce. Top with a small pile of salad greens and 2 chicken cutlets.
• *sprinkle a little water in four medium size resealable food storage baggies, place 1 chicken breast in each bag and seal it up pushing out excess air. Using the bottom of a heavy pot or pan, pound each breast until flat but not so much that it wants to bust out of the bag. Lay these down flat in your freezer. Next time you are having a hunger attack, remove your prepared chicken piallard from the freezer placing in a large bowl in the sink. Turn on the cold water over the bowl in a slow steam, you will be amazed how fast they will defrost. Once defrosted remove the bags from the water, pat them dry and with a knife or scissors cut open 2 connecting sides of the bag, and they are ready for you to prepare as per recipe directions.

HERB-MARINATED GRILLED CHICKEN PAILLARDS WITH PAN SAUCE

Steps:

• One by one, place the chicken breasts between 2 pieces of plastic wrap, or inside of a resealable plastic bag, and pound with a meat mallet or rolling pin or heavy-bottomed pan until about 1/2-inch thick. In a glass baking dish, combine the zest and all but 1 tablespoon of the lemon juice with 1/4 cup of the olive oil, the shallot, garlic, and a little more than 2 tablespoons of each of the chopped fresh herbs. (Reserve the remaining chopped herbs.) Add the pounded chicken breasts to the herb mixture and turn to coat. Season generously with salt and pepper, cover the dish with plastic wrap, and put in the refrigerator to marinate, at least 20 minutes and up to 1 hour.
• Heat the remaining 2 tablespoons olive oil in a large saute pan over high heat. Add the chicken breasts to the pan and cook, turning once, until cooked through and golden brown on both sides, about 4 to 5 minutes per side. Cook the breasts 2 at a time if the pan is too small. Transfer to a serving platter and keep warm.
• Add the remaining 1 tablespoon of lemon juice and the white wine to the pan, scraping to loosen any brown bits, and reduce until almost dry. Add the chicken broth and reduce by half, then off the heat add the reserved herbs and cold butter, swirling to melt the butter and thicken the sauce. Pour over the chicken paillards and serve immediately.

CHICKEN PAILLARD

Steps:

• Pound chicken breasts on a work surface using a meat tenderizer or heavy pan to 1/4-inch thick. Whisk wine, juice of 1 lemon, shallot, 2 teaspoons olive oil, and garlic together in a shallow bowl. Add chicken breasts; marinate for 15 minutes.
• Whisk juice of 1 lemon, vinegar, 1 tablespoon olive oil, and lemon zest together in a large bowl; stir in 1/4 teaspoon salt and 1/4 teaspoon pepper. Add arugula and tomatoes; toss to combine.
• Preheat an outdoor grill for high heat and lightly oil the grate, or heat a skillet over high heat.
• Remove chicken from marinade; season with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.
• Cook chicken on preheated grill until golden brown and just cooked through, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Plate chicken with arugula salad on top.

PAILLARDS OF CHICKEN WITH ROASTED GARLIC, PEPPERS AND CROUTONS

Steps:

• Roast the bell peppers over a gas flame or under a broiler until charred on all sides. Place in a bowl and cover tightly with plastic wrap. Let stand for 10 minutes. Peel, stem, core, seed and derib the peppers. Cut them into 1-inch cubes and set aside.
• Preheat the oven to 375 degrees. Place the garlic heads in a small casserole dish with a lid. Drizzle with 2 teaspoons of the olive oil. Cover and roast until garlic is soft, about 1 hour 10 minutes. Set aside, covered.
• Meanwhile, place the chicken between 2 sheets of plastic wrap and pound to a 3/8-inch thickness. Heat the remaining 1/2 teaspoon of the olive oil in a large nonstick skillet. Add the chicken, in batches if necessary, and saute until cooked through, about 2 minutes per side.
• Remove the chicken from the pan, season with 1/2 teaspoon salt and set aside. Add the glaze to the skillet and cook until thickened slightly, about 1 minute. Return the chicken to the pan and coat with the glaze. Season with salt and pepper to taste. Keep warm.
• Place the bread rounds on a baking sheet and bake at 375 degrees until light brown and crisp. Place 1 chicken paillard on each of 4 plates, spooning the glaze on top. Garnish with some of the roasted peppers and 1 head of roasted garlic. Place the croutons beside the chicken and serve immediately.

MARTHA'S CHICKEN PAILLARDS

Steps:

• Using a sharp knife, make a straight vertical cut down the center of the chicken breast half, but do not slice all the way through. Holding your knife at an angle, start to open up one side of the breast half so it will be able to lay flat. Gently pull the widening flap open as you cut, making short scraping cuts to free the flap of meat at the narrow end. Turn the breast half around and repeat to open up the other side. Spread both sides of the breast open and make short shallow cuts, then pound to equal thickness with the flat side of a meat mallet or small heavy pan. Repeat with other chicken breast half.
• Season chicken paillards on both sides with salt and pepper. Heat olive oil and butter in a large skillet over medium-high heat until butter foams. Add paillards and saute on one side until golden brown, about 2 minutes. Reduce heat to medium. Flip and saute paillards until cooked through, about 2 minutes. Transfer to serving plates.

CHICKEN PAILLARD WITH PARMESAN BREAD CRUMBS

Steps:

• Place chicken breasts between 2 pieces of plastic wrap, and pound to an even thickness of 1/3 inch. Spread flour in a wide shallow bowl or pie pan. Beat eggs in another wide shallow bowl. In a third such bowl or dish, combine bread crumbs, Parmigiano-Reggiano and 3 tablespoons parsley.
• Season chicken with salt and pepper. Dredge in flour, then in egg, then in bread crumbs, pressing to help crumbs adhere. Place 2 large sauté pans or skillets over high heat for 2 minutes. Place 2 tablespoons olive oil in each pan and swirl pans so oil spreads. Heat until shimmering, 30 to 60 seconds.
• Carefully place 3 chicken breasts in each pan. Cook 3 minutes, then add one tablespoon butter to each pan. Continue to cook until undersides are golden brown, about one more minute. Reduce heat to medium, turn chicken and cook again until golden brown and chicken is opaque in center, 2 to 3 minutes. Transfer chicken to a baking sheet, cover with foil and keep warm.
• Return unwashed pans to medium heat and swirl one tablespoon olive oil into each. Divide rosemary and chili between pans and let sizzle for 30 seconds. Add half the garlic to each pan, stir a few seconds, then add escarole to each pan. Season with salt and pepper and sauté gently until greens have just wilted, 2 to 3 minutes. Season with a squeeze of lemon and transfer to a large warmed platter. Top with chicken, cover with foil and keep warm.
• Wipe out one pan and return to medium heat. Add remaining 10 tablespoons butter and cook until it is browned and has a nutty fragrance. Remove from heat, wait a few seconds and add capers, lemon zest and remaining 3 tablespoons parsley. Adjust salt and pepper as needed. Spoon brown butter and capers over chicken and greens.

CHICKEN PAILLARDS WITH TOMATO, BASIL, AND ROASTED-CORN RELISH

Steps:

• For relish:
• Preheat oven to 375°F. Brush rimmed baking sheet with 1 teaspoon oil. Toss corn and 2 teaspoons oil on prepared sheet. Roast until corn begins to brown, stirring occasionally, about 18 minutes. Transfer to bowl. Mix in tomatoes, green onions, basil, and 2 tablespoons oil; season with salt and pepper.
• For chicken:
• Using mallet or heavy-bottomed saucepan, pound chicken between sheets of plastic wrap to about 1/2-inch thickness. Pat chicken dry. Sprinkle with salt and pepper, then dust with flour to coat. Melt butter with oil in heavy large skillet over medium-high heat. Add chicken to skillet and sauté until cooked through, about 5 minutes per side. Transfer to plates; top with relish and serve.

PAN-ROASTED CHICKEN PAILLARD

Steps:

• 1. Preheat oven to 400°
• 2. Using a thin, flexible knife, cut chicken breasts away from bones, leaving skin intact.
• 3. Place chicken between 2 sheets of plastic wrap.
• 4. Using a mallet or heavy skillet, pound chicken until 1/2-inch thick (which will help it cook evenly and stay juicy).
• 5. Season chicken with salt and pepper.
• 6. Dust with flour; shake off excess.
• 7. Melt butter in a small saucepan.
• 8. Spoon off milk solids (the white foam that separates from the butter) to make clarified butter. (It has a high smoke point and won't burn over high heat.)
• 9. Pour clarified butter into a large ovenproof skillet set over medium-high heat.
• 10. When butter begins to shimmer, place chicken in skillet skin side down.
• 11. Cook, occasionally pressing on chicken with a spatula so skin maintains even contact with skillet, until skin is brown, 5-6 minutes.
• 12. Transfer skillet to oven; roast until chicken is just cooked through, 3-4 minutes.
• 13. Remove skillet from oven; turn chicken breast over.
• 14. Let stand in skillet for 1 minute.
• 15. Transfer chicken to a plate and let rest for 5 minutes.

CHICKEN PAILLARDS WITH CHERRY SAUCE & PARSLEY RICE

Steps:

• In a large saucepan, bring 2-1/4 cups stock and rice to a boil. Reduce heat; cover and simmer for 15-20 minutes or until liquid is absorbed and rice is tender., Meanwhile, pound chicken with a meat mallet to 1/4-in. thickness; sprinkle with salt and pepper. In a large skillet, cook chicken in oil over medium heat for 4-5 minutes on each side or until no longer pink. Remove and keep warm., In the same skillet, cook and stir onion in 1 tablespoon butter over medium-high heat for 1-2 minutes or until tender. Add garlic; cook 1 minute longer. Add the cherries, vinegar, wine and remaining stock, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is reduced by half and cherries are plump, about 6 minutes. Stir in mustard., Fluff rice; stir in parsley and remaining butter; serve with chicken and sauce.

CHICKEN PAILLARD (FOR THE TOASTER OVEN)

Steps:

• Remove the oven tray from the toaster oven; line it with aluminum foil, then lightly brush with a little of the olive oil.
• Heat oven to 400 degrees F.
• Season chicken, on both sides, with salt and pepper; place on prepared tray.
• In a bowl, toss together garlic, tomato, fennel, mushrooms, olives, capers, thyme, and parsley; drizzle in remaining olive oil, season with salt and pepper, spoon over chicken.
• Bake 10 to 12 minutes.