Tested till perfect Chicken Paillards with Cider Sage Sauce

Chicken Paillards with Cider Sage Sauce

Paillard is another word for cutlet, or a piece of meat that has been pounded thin to ensure quick and juicy cooking results. Serve these chicken paillards with a garlic broccoli toss and red potatoes with chives.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: October 2002

  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 4 4chicken breast, boneless, skinlesschicken breasts, boneless, skinless
  • 1/3 cup 1/3cupall-purpose flour
  • 1 tbsp 1tbspchopped fresh parsley
  • 1 tsp 1tspsalt
  • 1/2 tsp 1/2tsppepper
  • 2 tbsp 2tbspbutter
  • 1/2 cup 1/2cupapple cider
  • 1 tsp 1tspcrumbled dried sage
  • 1 tsp 1tspcider vinegar
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Place each chicken breast between plastic wrap; pound to about 1/4-inch (5 mm) thickness.

In shallow dish, combine flour, parsley, salt and pepper; press each breast into mixture to coat all over.

In nonstick skillet, melt half of the butter over medium heat; fry chicken, in batches, using remaining butter and turning once, until golden outside and no longer pink inside, about 8 minutes for each batch. Transfer chicken to plate; keep warm.

Drain off any fat in pan. Pour in apple cider, sage and cider vinegar; bring to boil. Boil until liquid is reduced by half, about 2 minutes. Drizzle over chicken.

Additional information :

Tip: If you're in a rush, you can omit pounding the chicken breasts; just cook the chicken for about 4 minutes longer.

Nutritional Information Per serving: about

cal 255 pro 32g total fat 8g sat. fat 4g
carb 13g fibre 0 chol 93mg sodium 708mg

% RDI:

calcium 2 iron 9 vit A 7 vit C 3
folate 7
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