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