A foolproof chicken paillard recipe featuring a browned butter shallot pan sauce and a delicious arugula salad. This all-in-one meal can feed 4–5 people though we recommend serving with bread or rolls to ensure everyone leaves happy.
- 1 (5-ounce) container arugula
- ½ cup pickled red onions
- ⅓ cup marcona almonds
- ¼ cup Parmesan strips
- 1 lemon
Champagne Anchovy Vinaigrette
- 2 tablespoons champagne vinegar
- 2 tablespoons extra-virgin olive oil
- ½ teaspoon anchovy paste
- ½ teaspoon Dijon mustard
- ½ teaspoon honey
- Kosher salt and black pepper
- 4 (10–12 ounce) boneless, skinless chicken breasts (3 pounds total)
- 1 tablespoon grapeseed oil
- 3 tablespoons unsalted butter
- 1 shallot minced (about ¼ cup)
Salad & Vinaigrette
Arrange arugula, pickled onions, almonds, and Parmesan on a large platter.
Whisk together vinegar, olive oil, anchovy paste, Dijon, and honey; season with ¼ teaspoon each kosher salt and black pepper. Set aside.
Cut each chicken breast in half crosswise to create two halves, one that’s naturally thicker and one that’s naturally thinner. Slice thick halves in half horizontally to create two thinner halves.
Arrange chicken pieces on a cutting board and cover with a piece of plastic wrap. Using a meat pounder (or rubber mallet) pound chicken pieces into an even ¼-inch thickness.
Add half of the chicken pieces in an even layer and cook until bottom sides are golden brown, about 3 minutes. Flip and continue to cook until second side is golden brown and an instant-read thermometer inserted in the centers registers 163–165ºF, 3–4 minutes more.
Transfer chicken pieces to a plate; season with pepper and set aside. Repeat with remaining 1 teaspoon grapeseed oil and chicken pieces.
Remove pan from heat, add shallot and cook until starting to brown, 2 minutes.
Return pan to low heat and whisk in butter 1 tablespoon at a time (this is called mounting), scraping up any brown bits until shallots are golden brown, about 2 minutes. Pour in any released chicken juices (from plate of chicken) and cook, whisking constantly, until sauce is deep brown and thickened, 2–3 minutes.
Dip each chicken piece in pan sauce to coat then arrange next to salad on platter. Using a microplane, grate lemon zest over salad then drizzle with dressing; serve immediately.
Serving size: if your a big salad-eating family, I recommend adding more greens to the 5-ounces of arugula. There's enough vinaigrette to dress a larger salad.
Ingredient Substitutions: Feel free to use baby kale or spinach in place of the arugula. Dry roasted almonds will work in place of marcona almonds and Pecorino Romano will work in place of the Parmesan. White wine vinegar will work in place of the champagne vinegar while sugar or maple syrup can be used instead of honey.
Anchovy Paste: if you don’t have anchovy paste and/or haven’t cooked with it before, I encourage you to grab some at the store. It adds a savory flavor to the vinaigrette, not a “fishy” taste.
Grapeseed oil is not as healthy as olive oil but healthier than canola or vegetable oil. Grapeseed oil is a great option for pan searing because it has a higher smoke point than olive oil. This means it can be heated to a higher temperature without smoking.
Cooking the chicken: It’s important to use a 12-inch skillet to avoid overcrowding. If the chicken cutlets are too crowded they will steam instead of sear. To achieve adequate browning on the chicken, try not to season the chicken with salt until just before adding it to the skillet.
Pickled red onions: I recommend making and keeping pickled red onions in your fridge frequently. Not only does it make for one less step during dinner, but they’re a great addition to sandwiches, burgers, tacos and salads.
- Serving Size: 2 ½ chicken pieces + 1/5 of the salad
- Calories: 397
- Sugar: 1g
- Sodium: 821mg
- Fat: 16g
- Saturated Fat: 4g
- Carbohydrates: 3.5g
- Fiber: 1.5g
- Protein: 64g
- Cholesterol: 168mg
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