DIY Pan-Roasted Chicken Paillard Recipe
- June 6, 2020
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French Recipe: Pan-Roasted Chicken Paillard
The French term ‘Paillard’ simply means flattened meat. You prepare it by pounding out the chicken first – hence the phrase flattened meat. This Pan-Roasted Chicken Paillard French Recipe by renowned New York Chef, Geoffrey Zakarian is a tried and true method that is delicious, and easy to make for when you’re short on time. P.S. you’ll be able to save a step if you cook with boneless chicken.
Ingredients
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2 8-ounce skin-on bone-in chicken breasts
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Kosher salt and freshly ground black pepper
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Wondra flour or all-purpose flour (for dusting)
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3 tablespoons unsalted butter
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1 lemon, halved
Chicken Paillard Recipe Instructions
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Preheat oven to 400°. Using a thin, flexible knife, cut chicken breasts away from bones, leaving skin intact. Place chicken between 2 sheets of plastic wrap; using a mallet or heavy skillet, pound chicken until 1/2-inch thick (which will help it cook evenly and stay juicy). Season chicken with salt and pepper. Dust with flour; shake off excess.
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Melt butter in a small saucepan. 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.)
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Pour clarified butter into a large ovenproof skillet set over medium-high heat. When butter begins to shimmer, place chicken in skillet skin side down. Cook, occasionally pressing on chicken with a spatula so skin maintains even contact with skillet, until skin is brown, 5-6 minutes.
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Transfer skillet to oven; roast until chicken is just cooked through, 3-4 minutes. Remove skillet from oven; turn chicken breast over. Let stand in skillet for 1 minute. Transfer chicken to a plate and let rest for 5 minutes.
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Serve with lemon halves alongside.
For full Chicken Paillard recipe and more details visit bon appétit
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