easy chicken paillard

Easy Chicken Paillard

A chicken paillard that's easy enough for a weeknight supper, but is suitable for when company is coming, too. 

Course Dinner
Cuisine French
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings
Author katiemorford


  • 1 pound boneless, skinless chicken breasts (2 large half breasts)
  • Salt
  • Pepper
  • 1/3 cup all-purpose flour
  • 1 tablespoon grapeseed oil or canola oil
  • 1 1/2 tablespoons unsalted butter, divided
  • 1 large shallot, finely chopped
  • 2/3 cup dry white wine
  • 2 tablespoons capers in brine, drained


  1. Cut the chicken breasts horizontally in half to make 4 equal chicken breast pieces. Put one piece between two sheets of parchment paper or plastic wrap and use a heavy mallet to pound the breasts into 1/3-inch-thick pieces. Alternatively, you can pound the chicken with the side of a wooden rolling pin.
  2. Lightly season the breasts on both sizes with salt and freshly ground black pepper. Spread the flour onto a dinner plate.
  3. In a skillet large enough to hold all of the chicken pieces in one layer, heat the grapeseed oil over high heat, swirling it evenly across the pan.
  4. While that heats up, dredge the chicken in flour, lightly coating each side and gently shaking off excess flour.
  5. Once the pan is hot, lay the chicken in the oil and cook it on one side until golden brown and the meat looks cooked around the edges, 1 1/2 to 2 minutes. Turn over and brown the second size for another 1 1/2 to 2 minutes until the chicken is just cooked through. Transfer to a serving plate and reserve in a warm spot in the kitchen, say near the stove.
  6. Into that same skillet, over medium-high heat, melt 1 tablespoon of the butter. Add the shallots and sauté until tender, about 2 minutes. Add the wine and cook for another 1 1/2 minutes or so. Don't let it boil too rapidly or all of the liquid will evaporate. Add the capers and remaining 1/2 tablespoon of butter, stir and remove from heat.
  7. Immediately pour sauce over the chicken and serve.