EASY CHICKEN PAILLARD


Chicken Paillard with Wine and Capers sounds like everything that it’s not: fussy in a Julia Child sort of way, terribly fattening as so many French dishes are, and far better suited to a grown up’s palate than a child’s.

In fact, it’s neither fussy nor fattening. Once you get your chicken pounded, which you can bang out in five minutes (no pun intended), the rest goes quickly. It practically qualifies as a 15 Minute Fix – a recipe that can be done start to finish in a quarter of an hour.

Recipes like this one do often load on the butter. Here, I use grapeseed oil to brown the chicken, which cuts down the amount of saturated fat, and rely on butter solely to flavor the sauce. If you read my piece recently on Five Favorite Fats, you’d know that butter is one of them, but that a little does go a long way. Butter and all, this chicken comes in at under 250 calories a serving.

As for the kid friendly factor, mine gobble this down with as much enthusiasm as when I set a plate of Chicken Parmesan in front of them. The chicken is tender, the capers lend a saltiness and tang that balances gorgeously with the butter. The amount of alcohol in the dish per serving is quite small, and much of it burns off as it cooks. You can also simply leave any sauce off your child’s plate if you’re concerned, although you may just find they sleep better at night (perhaps that’s the secret to all those well-behaved French children I’ve been reading about lately).

Pair this with loads of vegetables and salad on the side, not hard to come by this time of year, and you are all set for family supper.

Bon appetit, mon’amie.

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4  Comments

Comments

  1. Anne Mullen
    06.21.2012 at 11:23 AM #

    I’m always looking for a new way to fix chicken breasts, which we seem to have frequently, and this sounds really delicious. Thanks!

    • katiemorford
      06.22.2012 at 9:46 AM #

      It’s a good one for company, too.

  2. 03.01.2013 at 10:12 PM #

    Thank you for another informative website. Where else could I get that kind of info written in
    such a perfect means? I’ve a undertaking that I’m simply now working on, and I’ve been on the look out for such info.

  3. Elaine
    01.07.2014 at 8:58 AM #

    While the recipe provides a great detail on how thin the cutlet should be (no other recipe
    did that), I find it unnecessary to dredge chicken in Flour.

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