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Chicken Paillard  

Thin slices of floured chicken breast served with vegetables in a lemon and wine sauce.

Cal: 731 Fat: 42g Carbs: 55g Protein: 33g Fiber: 3g
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Original recipe serves 4

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Note: This adjusts ingredient amounts but not amounts mentioned in the Directions.

Ingredients (serves 4)

  • salt
  • 2 tablespoons capers
  • 1 red bell pepper ; or green, cut into 1 inch pieces
  • 7 tablespoons olive oil
  • 2 tablespoons vegetable oil
  • 2 cups all-purpose flour ; or breadcrumbs
  • black pepper
  • 1 tablespoon butter
  • 1 tablespoon lemon juice
  • 1 pound chicken ; breasts, pounded 1 inch thin.
  • 1 clove garlic ; minced
  • 1/3 cup white wine
  • 1 cup carrots ; cut into 1/4 inch slices
  • 1 cup chicken broth
  • Directions

    1. Season chicken with salt and pepper.
    2. Pour 5 tbsp of olive oil onto a plate, and flour on another plate. Dip chicken pieces in oil and then flour, turning to coat evenly. Set aside.
    3. Add 2 tbsp of olive oil to a skillet and heat on medium-high until oil faintly smokes.
    4. Add carrots and cook 1-2 minutes, stirring. Add red bell pepper and stir 2-3 minutes. Season to taste with salt and pepper. Remove from pan and keep warm.
    5. Heat vegetable oil in pan on medium-high heat until oil faintly smokes. Add chicken. Cook 2 to 3 minutes per side or until done and juices run clear.
    6. Remove from heat and keep warm. You can place the chicken in a pan with the wegetables and keep in the oven on low heat.
    7. Reduce heat in pan to medium and add garlic. Add wine and broth. simmer 3 to 5 minutes.
    8. Add lemon juice. Coook additional 3-5 minutes to reduce liquids. Add capers. Cook about 2 minutes.
    9. Add butter and stir to melt.
    10. Place a small amount of sauce on a plate, and top with vegetables and chicken. Garnish with parsely and lemon wedge if desired. This dish goes well with rice or potato.

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    (No rating submitted) Anonymous User on 2006-02-10

    This tasted like something I'd get in a nice restaurant... mmmmmmmmmm.