Chicken Paillards with Cider Sage Sauce Chicken Paillards with Cider Sage Sauce

Chicken Paillards with Cider Sage Sauce Image by: Chicken Paillards with Cider Sage Sauce Author: Canadian Living

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.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: October 2002


  • 4 chicken breasts, boneless, skinless
  • 1/3 cup all-purpose flour
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons butter
  • 1/2 cup apple cider
  • 1 teaspoon crumbled dried sage
  • 1 teaspoon cider vinegar


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.

Nutritional facts <b>Per serving:</b> about

  • Sodium 708 mg
  • Protein 32 g
  • Calories 255.0
  • Total fat 8 g
  • Cholesterol 93 mg
  • Saturated fat 4 g
  • Total carbohydrate 13 g


  • Iron 9.0
  • Folate 7.0
  • Calcium 2.0
  • Vitamin A 7.0
  • Vitamin C 3.0
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Chicken Paillards with Cider Sage Sauce