Best Marthas Chicken Paillards Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CHICKEN PAILLARDS WITH LEMON-BUTTER SAUCE



Chicken Paillards with Lemon-Butter Sauce image

Before making this dish, read our handy instructions on how to make chicken paillards.Lemon segments give this dish great flavor. To segment the fruit, cut away all the peel and white pith. Then slice along the membranes. Serve the chicken and sauce over fresh spinach.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Number Of Ingredients 7

4 chicken paillards (from 2 breast halves)
Salt and pepper
1 tablespoon extra-virgin olive oil
1 tablespoon plus 2 to 3 tablespoons cold unsalted butter (cut into small pieces)
1/4 cup minced or sliced shallot
Segments and juice of 2 lemons
3/4 cup low-sodium chicken stock

Steps:

  • Season chicken paillards on both sides with salt and pepper. Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat until butter foams. Add two 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 a plate. Raise heat to medium-high, and repeat with two remaining paillards.
  • Add shallot to skillet, and cook over medium heat, adding oil or butter as needed, stirring often, until golden, about 1 minute. Raise heat to medium-high. Add lemon segments and juice, chicken stock, and any plate juices, and deglaze the pan, scraping brown bits from bottom with a wooden spoon. Simmer until sauce reduces by half, about 3 minutes. Gradually stir in remaining 2 to 3 tablespoons butter until just melted. Season to taste.

GRILLED CHICKEN PAILLARDS WITH MINT SALAD



Grilled Chicken Paillards with Mint Salad image

The high heat of a grill means that pounded chicken breasts (paillards) cook in a flash and don't have time to dry out. You can buy thin cutlets, which are pricier, or flatten the chicken yourself, as we do here. A mint salad rounds out the meal.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 25m

Number Of Ingredients 8

4 boneless, skinless chicken breasts (about 2 pounds total)
Vegetable oil, for grill
Coarse salt and ground pepper
5 tablespoons Lemon-Herb Dressing
1 head Boston or Bibb lettuce, torn into bite-size pieces
1/4 cup packed fresh mint leaves
1 medium carrot, shredded
1/2 small red onion, thinly sliced

Steps:

  • Slice each chicken breast almost in half horizontally, leaving one side attached. Open like a book. Place each breast between sheets of plastic wrap and pound to about 1/4 inch thick with a meat mallet or small skillet. Heat a grill pan or grill to high; clean and lightly oil hot grill. Season chicken with salt and pepper and grill until cooked through, about 3 minutes per side. Slice chicken breasts in half, divide among four plates, and drizzle with 2 tablespoons dressing.
  • In a large bowl, toss together lettuce, mint, carrot, onion, and 3 tablespoons dressing; serve over chicken.

Nutrition Facts : Calories 325 g, Fat 14 g, Fiber 2 g, Protein 41 g, SaturatedFat 3 g

FRIED CHICKEN PAILLARD



Fried Chicken Paillard image

Make and share this Fried Chicken Paillard recipe from Food.com.

Provided by LMillerRN

Categories     Chicken Breast

Time 50m

Yield 4 serving(s)

Number Of Ingredients 7

1 1/2 cups fat-free buttermilk
3 teaspoons salt
1 1/2 teaspoons fresh ground pepper
4 boneless skinless chicken breast halves
8 slices white bread, crusts removed
1/4 teaspoon cayenne pepper
1 cup vegetable oil

Steps:

  • In an airtight container, combine buttermilk, 1 1/2 t salt and 1/2 t black pepper. Place a chicken breast half between 2 12 in squares of plastic wrap. Using a meat pounder or the bottom of a saucepan, pound chicken until just more than 1/4 inch thick. Repeat with remaining breasts; place in buttermilk marinade. Chill 20 minutes.
  • Place bread, remaining 1 1/2 t salt, 1 t black pepper, and cayenne pepper in the bowl of a food processor. Pulse until fine crumbs form, about 10 seconds.
  • Transfer mixture to a shallow bowl.
  • Remove a chicken breast half from buttermilk mixture, and shake excess liquid.
  • Dredge both sides of chicken in bread crumbs, and transfer to a plate. Repeat with the remaining chicken breasts.
  • Line a baking sheet with paper towels. Heat oil in a large nonstick skillet over medium-high heat. When hot, carefully place 2 chicken breast halves in pan. Fry until bottoms are golden, about 2 minutes. Turn chicken breast over, and cook until golden and cooked through, about 2 minutes more. Transfer to prepared pan. Repeat with remaining chicken.
  • Serve.

Nutrition Facts : Calories 747, Fat 57.6, SaturatedFat 7.8, Cholesterol 68.4, Sodium 2161.7, Carbohydrate 25.9, Fiber 1.4, Sugar 2.2, Protein 31.2

CHICKEN PAILLARDS WITH PROSCIUTTO AND FIGS



Chicken Paillards with Prosciutto and Figs image

Proscuitto-wrapped chicken breasts are complemented by warm grilled figs and a balsamic fig sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Number Of Ingredients 13

6 tablespoons white wine
3 tablespoons finely chopped fresh rosemary, plus 8 sprigs
1 tablespoon red-pepper flakes
2 tablespoons fresh lemon juice
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup olive oil
8 boneless, skinless chicken-breast halves, pounded 1/4 inch thick
1 lemon, sliced into 1/8-inch rounds
16 fresh figs, preferably Black Mission
1 one-pound loaf country bread, cut into 1 1/2-inch-thick slices
8 to 10 slices prosciutto di Parma
Balsamic Fig Sauce

Steps:

  • Combine wine, chopped rosemary, pepper flakes, lemon juice, salt, pepper, and oil. Pour into a large, shallow nonreactive dish.
  • Add chicken breasts, lemon slices, and 3 rosemary sprigs to dish with marinade. Cover; refrigerate 3 hours or up to overnight, turning chicken occasionally.
  • Brush grill with oil. Preheat grill to medium hot. Just before cooking chicken, oil grill again. Grill chicken until juices run clear, 3 to 5 minutes per side; set aside.
  • Grill whole figs on coolest part of grill until soft and warm, 3 to 6 minutes. Grill bread until browned on both sides.
  • Wrap prosciutto loosely around each chicken breast. Arrange on a platter. Garnish with rosemary and serve with Balsamic Fig Sauce, figs, and bread.

CHICKEN PAILLARD WITH CAPRESE PANZANELLA



Chicken Paillard with Caprese Panzanella image

This weeknight dinner is like summer on a plate. We turned the classic Italian salad panzanella, with bread and ripe in-season tomatoes, into a hearty main meal by adding creamy mozzarella and quick-cooking chicken cutlets to the mix.

Provided by Lauryn Tyrell

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 50m

Number Of Ingredients 10

4 chicken cutlets (1 pound total), or 2 boneless, skinless chicken breasts, halved horizontally (to make 4 cutlets)
Kosher salt and freshly ground pepper
1/4 cup extra-virgin olive oil
3 slices sourdough bread (each 1/2 inch thick), crusts removed, torn into 1/2-inch pieces (3 cups)
1 pound mixed tomatoes, such as heirloom and cherry, halved or quartered if large
2 tablespoons capers, drained and rinsed
1 cup thinly sliced celery hearts (from 2 stalks), plus 1/4 cup packed inner leaves
1 tablespoon sherry vinegar
4 ounces fresh mozzarella, torn into pieces (1/2 cup)
1/2 cup packed fresh basil leaves

Steps:

  • Season chicken with salt and pepper. Heat 1 tablespoon oil in a large nonstick skillet over medium-high. Add half of chicken and cook, flipping once, until browned and cooked through, about 6 minutes total; transfer to a plate. Repeat with remaining chicken and 1 more tablespoon oil.
  • Reduce heat to medium; add 1 tablespoon oil to skillet, then bread and juices from chicken plate. Cook, stirring, until golden, 5 minutes. Let cool slightly. Transfer to a bowl with tomatoes, capers, celery hearts and leaves, vinegar, and 1 tablespoon oil. Season with salt and pepper. Fold in cheese and basil; serve with sliced chicken.

EMERIL'S CHICKEN PAILLARDS WITH CHICKPEA RELISH AND ARUGULA



Emeril's Chicken Paillards with Chickpea Relish and Arugula image

Emeril really enjoys the spiciness of the arugula in this dish, but you can use another variety of fresh greens, such as baby spinach or a mesclun blend.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 15m

Number Of Ingredients 8

2 boneless, skinless chicken breast halves (6 to 8 ounces each)
4 tablespoons extra-virgin olive oil, plus more for pan
2 tablespoons fresh lemon juice, plus lemon wedges for serving
Coarse salt and ground pepper
1 can (15 ounces) chickpeas, rinsed and drained
1/4 small red onion, thinly sliced crosswise
2 tablespoons chopped fresh basil
1 bunch fresh arugula, tough stems removed

Steps:

  • Lay chicken flat; holding a sharp knife parallel to work surface, split chicken in half horizontally. Cover with plastic wrap; pound each cutlet with the flat side of a meat mallet or the bottom of a small pan until inch thick.
  • In a shallow dish, combine 2 tablespoons oil and 1 tablespoon lemon juice; season with salt and pepper. Add chicken; turn to coat. Heat a large skillet over medium-high; lightly brush with oil. Cook chicken until opaque throughout, 1 to 2 minutes per side.
  • In a bowl, toss together chickpeas, onion, basil, 2 tablespoons oil, and 1 tablespoon lemon juice; season with salt and pepper.
  • Top chicken with chickpea relish; serve with arugula and lemon wedges.

Related Topics