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Lemon Chicken Paillard

During my vacation to Paris, one item that could always be found on the menu was chicken paillard, or pounded chicken.  Because it was always on the menu, my family enjoyed it often, and each one I tried was one of my favorite meals.

If you read my tip from yesterday, (HERE), you don’t need any fancy tools for pounding your chicken.  Read below for an easy and tasty recipe!

Lemon Chicken Paillard with Grilled Romaine Lettuce from Les Parisiennes

2 Chicken Breasts

Juice of 1 Lemon

2 TBSP Olive Oil

Salt, pepper, and Herbes de Provence to taste

1 TBSP Butter

Skillet

Lay chicken breasts on counter in between wax paper

Pound Chicken Using Skillet

Pound chicken to 1/4 inch thickness

Pounded Chicken

Combine lemon, olive oil, and spices in shallow bowl, and whisk to combine.  Place chicken in dish and let marinate 15 minutes per side

Chicken Marinating

Place skillet on medium-high heat and once pan is hot, place butter in skillet.  Once butter is melted, add marinated chicken

Chicken Cooking

Cook chicken through and serve over salad or with veggies.  I served my Lemon Chicken Paillard over romaine lettuce, accompanied with goat cheese (another French favorite!)

Lemon Chicken Paillard Salad with Goat Cheese

Enjoy this recipe and stay hungry…

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