Description
Chicken Paillard with Lemon-Dijon Vinaigrette is a quick and elegant dish featuring thinly pounded chicken breasts that are pan-seared to golden perfection and topped with a bright, zesty lemon and Dijon mustard vinaigrette. This recipe balances savory and tangy flavors and is perfect for a light yet satisfying meal served with fresh greens.
Ingredients
Chicken
- 4 boneless, skinless chicken breasts (about 3 pounds)
- Kosher salt (2-4 tablespoons, depending on chicken size)
- 1-2 tablespoons neutral oil (such as safflower or grapeseed oil)
Lemon-Dijon Vinaigrette
- 3 tablespoons lemon juice
- 2 tablespoons Dijon mustard
- 1/2 small shallot, minced
- 2 cloves garlic, grated
- 2 sprigs fresh thyme, leaves only
- 1/2 cup olive oil
To Serve
- A few handfuls of fresh greens such as watercress or frisée (optional)
Instructions
- Pound the Chicken into Cutlets: Place chicken breasts between two large pieces of plastic wrap and gently pound with a meat tenderizer or rolling pin until about 1/4 to 1/2 inch thick. Season both sides liberally with kosher salt to enhance flavor and tenderness.
- Heat the Pan: Warm a large sauté pan over medium-high heat and add enough neutral oil to lightly coat the bottom in a thin layer, preparing for searing.
- Pan-Sear the Chicken: Carefully place the chicken cutlets in the hot pan, working away from you to minimize splatter. Avoid overcrowding by working in batches if necessary. Sear the chicken on the first side for about 4 minutes until well browned.
- Flip and Cook Through: Reduce heat to medium, flip the chicken, and cook for an additional 5 to 6 minutes until fully cooked and the second side is golden brown.
- Prepare the Vinaigrette: While the chicken cooks, whisk together lemon juice, Dijon mustard, minced shallot, grated garlic, and thyme leaves in a small bowl. Slowly drizzle in olive oil while continuously whisking to create a smooth, emulsified dressing. Season with freshly cracked black pepper and a pinch of salt.
- Finish the Sauce in the Pan: When the chicken is done, transfer it to a platter to rest. Let the pan cool slightly (about 2-3 minutes), then pour the vinaigrette into the pan. Swirl and stir with a wooden spoon to lift any flavorful browned bits (fond) from the pan surface, integrating them into the dressing. If the pan is scorched, skip this step.
- Serve: Spoon the warmed vinaigrette over the chicken breasts and garnish with fresh watercress or frisée. Serve immediately while warm.
Notes
- Be careful not to overcrowd the pan as it will steam the chicken rather than sear it.
- Adjust salt quantity based on chicken size and personal preference.
- Pounding the chicken to an even thickness ensures uniform cooking.
- If you don’t have fresh thyme, you can substitute with 1/2 teaspoon dried thyme.
- For a gluten-free version, ensure your Dijon mustard is gluten-free.
- The fresh greens are optional but add a nice peppery contrast to the dish.
- Allowing the chicken to rest after cooking keeps it juicy and tender.
