Sauteed Chicken Paillards With Muscat Sauce Recipes

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HERB-MARINATED GRILLED CHICKEN PAILLARDS WITH PAN SAUCE

Provided by Amy Finley

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 13



Herb-Marinated Grilled Chicken Paillards with Pan Sauce image

Steps:

  • One by one, place the chicken breasts between 2 pieces of plastic wrap, or inside of a resealable plastic bag, and pound with a meat mallet or rolling pin or heavy-bottomed pan until about 1/2-inch thick. In a glass baking dish, combine the zest and all but 1 tablespoon of the lemon juice with 1/4 cup of the olive oil, the shallot, garlic, and a little more than 2 tablespoons of each of the chopped fresh herbs. (Reserve the remaining chopped herbs.) Add the pounded chicken breasts to the herb mixture and turn to coat. Season generously with salt and pepper, cover the dish with plastic wrap, and put in the refrigerator to marinate, at least 20 minutes and up to 1 hour.
  • Heat the remaining 2 tablespoons olive oil in a large saute pan over high heat. Add the chicken breasts to the pan and cook, turning once, until cooked through and golden brown on both sides, about 4 to 5 minutes per side. Cook the breasts 2 at a time if the pan is too small. Transfer to a serving platter and keep warm.
  • Add the remaining 1 tablespoon of lemon juice and the white wine to the pan, scraping to loosen any brown bits, and reduce until almost dry. Add the chicken broth and reduce by half, then off the heat add the reserved herbs and cold butter, swirling to melt the butter and thicken the sauce. Pour over the chicken paillards and serve immediately.

4 boneless, skinless chicken breasts, tenders removed and trimmed of any cartilage
1 lemon, zested and juiced, 1 tablespoon juice reserved
1/4 cup plus 2 tablespoons olive oil
1 small shallot, finely chopped
1 clove garlic, finely chopped
3 tablespoons chopped fresh chives
3 tablespoons chopped fresh tarragon leaves
3 tablespoons chopped fresh parsley leaves
Salt, for seasoning
Pepper, for seasoning
1/2 cup white wine
1 cup chicken broth
1 tablespoon cold butter

CHICKEN PAILLARDS WITH LEMON-BUTTER SAUCE

Before making this dish, read our handy instructions on how to make chicken paillards.Lemon segments give this dish great flavor. To segment the fruit, cut away all the peel and white pith. Then slice along the membranes. Serve the chicken and sauce over fresh spinach.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Number Of Ingredients 7



Chicken Paillards with Lemon-Butter Sauce image

Steps:

  • Season chicken paillards on both sides with salt and pepper. Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat until butter foams. Add two paillards, and saute on one side until golden brown, about 2 minutes. Reduce heat to medium. Flip, and saute paillards until cooked through, about 2 minutes. Transfer to a plate. Raise heat to medium-high, and repeat with two remaining paillards.
  • Add shallot to skillet, and cook over medium heat, adding oil or butter as needed, stirring often, until golden, about 1 minute. Raise heat to medium-high. Add lemon segments and juice, chicken stock, and any plate juices, and deglaze the pan, scraping brown bits from bottom with a wooden spoon. Simmer until sauce reduces by half, about 3 minutes. Gradually stir in remaining 2 to 3 tablespoons butter until just melted. Season to taste.

4 chicken paillards (from 2 breast halves)
Salt and pepper
1 tablespoon extra-virgin olive oil
1 tablespoon plus 2 to 3 tablespoons cold unsalted butter (cut into small pieces)
1/4 cup minced or sliced shallot
Segments and juice of 2 lemons
3/4 cup low-sodium chicken stock

MOROCCAN-SPICED CHICKEN PAILLARDS

Categories     Fruit Juice     Chicken     Quick & Easy     Spice     Grill/Barbecue     Gourmet

Yield Makes 4 servings

Number Of Ingredients 16



Moroccan-Spiced Chicken Paillards image

Steps:

  • Prepare grill pan and start sauce:
  • Heat grill pan over moderate heat until hot.
  • Meanwhile, simmer all sauce ingredients except butter in a 1-quart saucepan, uncovered, stirring occasionally, 2 minutes. Set aside while cooking chicken.
  • Make paillards:
  • Cook cumin, paprika, and pepper in oil in a small skillet over moderately low heat, stirring, until fragrant, about 2 minutes. Transfer to a small bowl, reserving skillet for sauce (do not clean). Brush some spiced oil on 1 side of each paillard, then sprinkle with some salt. Arrange 2 paillards in grill pan, oiled sides down, and brush tops with some of spiced oil, then sprinkle with some salt. Grill 2 minutes, then turn over and grill until just cooked through, about 3 minutes more. Transfer to a platter and cover with foil. Grill remaining paillards in same manner, transferring to platter.
  • Finish sauce:
  • Pour sauce through a medium-mesh sieve into reserved small skillet, discarding solids. Add any juices from chicken accumulated on platter to sauce and bring to a boil. Remove from heat, then add butter and swirl skillet until butter is just incorporated. Season sauce with salt and spoon over chicken.

For sauce
1/4 cup orange juice
1 tablespoon mild honey
1 teaspoon fresh lemon juice
1 (3-inch) cinnamon stick
1/4 teaspoon dried hot red pepper flakes
2 tablespoons unsalted butter
For paillards
1/2 teaspoon ground cumin
1/2 teaspoon paprika (not hot)
1/4 teaspoon black pepper
2 tablespoons olive oil
1 3/4 lb boneless chicken breast slices (1/4 inch thick; see cooks' note, below)
1 1/4 teaspoons salt
Special Equipment
a well-seasoned large (2-burner) ridged grill pan

CHICKEN PAILLARD

This is a super-easy dinner and very refreshing for an outdoor barbeque or spring dinner. The lemon adds a fresh taste to a simple chicken dish.

Provided by Megan

Categories     Salad

Time 34m

Yield 4

Number Of Ingredients 14



Chicken Paillard image

Steps:

  • Pound chicken breasts on a work surface using a meat tenderizer or heavy pan to 1/4-inch thick. Whisk wine, juice of 1 lemon, shallot, 2 teaspoons olive oil, and garlic together in a shallow bowl. Add chicken breasts; marinate for 15 minutes.
  • Whisk juice of 1 lemon, vinegar, 1 tablespoon olive oil, and lemon zest together in a large bowl; stir in 1/4 teaspoon salt and 1/4 teaspoon pepper. Add arugula and tomatoes; toss to combine.
  • Preheat an outdoor grill for high heat and lightly oil the grate, or heat a skillet over high heat.
  • Remove chicken from marinade; season with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.
  • Cook chicken on preheated grill until golden brown and just cooked through, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Plate chicken with arugula salad on top.

Nutrition Facts : Calories 280.4 calories, Carbohydrate 5.6 g, Cholesterol 96.9 mg, Fat 10.1 g, Fiber 1.2 g, Protein 36.6 g, SaturatedFat 2 g, Sodium 387.5 mg, Sugar 0.8 g

4 (6 ounce) skinless, boneless chicken breast halves
⅓ cup dry white wine
1 lemon, juiced
1 small shallot, chopped
2 teaspoons extra-virgin olive oil
1 clove garlic, crushed
1 lemon, juiced
1 tablespoon red wine vinegar
1 tablespoon extra-virgin olive oil
2 teaspoons lemon zest
½ teaspoon freshly ground black pepper, divided
½ teaspoon salt, divided
4 cups trimmed arugula
8 ounces cherry tomatoes, halved

SAUTEED CHICKEN PAILLARDS WITH MUSCAT SAUCE

Categories     Wine     Chicken     Fruit     Poultry     Sauté     Quick & Easy     Fortified Wine     Fall     Grape     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 8



Sauteed Chicken Paillards with Muscat Sauce image

Steps:

  • Place flour in dish. Sprinkle chicken with salt and pepper. Dredge in flour to coat.
  • Melt 2 tablespoons butter in large skillet over medium-high heat. Add chicken; sauté until cooked through, about 2 minutes per side. Transfer to platter; tent with foil. Melt remaining butter in same skillet over medium-high heat. Add shallots and grapes; sauté, stirring occasionally, 2 minutes. Add wine; bring to boil. Add cream; bring to simmer. Stir in tarragon. Season with salt and pepper. Spoon over chicken.

1/4 cup all-purpose flour
4 skinless boneless chicken breast halves (about 1 1/2 pounds), tenders removed, breasts pounded to 1/4-inch thickness
4 tablespoons (1/2 stick) unsalted butter, divided
1 tablespoon minced shallots
1 cup red muscat grapes or other red grapes, halved, seeded
1/4 cup dry fruity white wine
1 tablespoon whipping cream
1 tablespoon chopped fresh tarragon

CHICKEN PAILLARD WITH LEMON-CAPER SAUCE

Similar to chicken piccata, this recipe is easy yet delicious. "Paillard" is a French technique of pounding meat flat before cooking. It works well for chicken breasts because they become tender and cook more quickly, before they get a chance to dry out. (Bonus: more surface area to drench with a delicious lemon-caper sauce.)

Provided by Michael Ruhlman

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 12



Chicken Paillard with Lemon-Caper Sauce image

Steps:

  • Prepare chicken breasts: Lay the chicken between two large sheets of plastic wrap. With a meat mallet or heavy sauté pan, pound each breast to a ½-inch thickness. Salt each breast liberally, sprinkling from a height to ensure even distribution, then season with pepper. Flip each breast and season the other side. If using mustard and tarragon, spread about 2 teaspoons of mustard and 1 tablespoon chopped tarragon leaves on one side of each breast.Spread flour onto a dinner plate. Dredge breasts by coating them completely with flour, then shake off any excess. (They should be lightly dusted.) Set aside. Repeat with remaining breasts.
  • Pan-fry chicken: Place skillet over high heat. While it's heating, trim, halve, and peel the shallot. When the skillet begins to smoke, add oil. When the oil begins smoking, gently place the chicken breasts in the pan in an even layer, so that they do not overlap. (You may need to work in batches if your skillet is smaller.) Allow them to cook undisturbed until they are nicely browned on the first side, about 3 minutes. Do not move the chicken around while it cooks, or the crust will stick to the pan. Meanwhile, mince the shallot.After the first side is browned, flip the breasts and finish cooking, 2-3 minutes. (Depending on the strength of your range, you may need to turn the heat down so the flour doesn't burn.) When they are just cooked through and have only a little give when pressed with a finger, 6-8 minutes total, transfer them to a wire rack over a rimmed baking sheet.
  • Lower the heat to medium. Add the minced shallot and stir with a wooden spatula. Add the lemon wheels and a pinch of salt; stir, but do not flip the lemons (they'll caramelize better if left to cook on one side). Scrape up any bits of flour and fat at the bottom of the pan. Once the shallots are caramelized and the lemons have begun to brown, about 2-3 minutes, add the wine and stir. When about half the wine has cooked off, turn the heat to high. Add the butter to the pan one tablespoon at a time, shaking and moving the pan continuously until all the butter has melted and emulsified into the sauce. Add the capers, stir, and remove pan from heat. Transfer chicken to a platter, then spoon the sauce over each breast. Arrange lemon wheels on top and serve immediately.

4 chicken breasts, boneless and skinless
kosher salt
Freshly ground black pepper
8 teaspoons Dijon mustard, divided (optional), preferably Maille brand
Chopped tarragon leaves (optional), about ¼ cup
1 cup all-purpose flour
3 tablespoons vegetable oil, or another neutral oil
1 large shallot
4 lemon wheels, thinly sliced
1/2 cup dry white wine
3 tablespoons unsalted butter
2 tablespoons capers, drained

MOROCCAN-SPICED CHICKEN PAILLARDS

Slightly sweet, tangy, and spicy all at once, the easy sauce doubles the flavor of quick-cooking thin-sliced chicken breasts. Gourmet, Quick Kitchen, February 2006.

Provided by Nana Lee

Categories     Chicken

Time 50m

Yield 4 serving(s)

Number Of Ingredients 12



Moroccan-Spiced Chicken Paillards image

Steps:

  • Cooks' note:.
  • Some sliced chicken breasts may not be of an even thickness. If necessary, put each paillard between 2 sheets of plastic wrap and pound with flat side of a meat pounder until about 1/4 inch thick.
  • Special equipment:
  • A well-seasoned large (2-burner) ridged grill.
  • Prepare grill pan and start sauce:.
  • Heat grill pan over moderate heat until hot.
  • Meanwhile, simmer all sauce ingredients except butter in a 1-quart saucepan, uncovered, stirring occasionally, 2 minutes. Set aside while cooking chicken.
  • Make paillards:.
  • Cook cumin, paprika, and pepper in oil in a small skillet over moderately low heat, stirring, until fragrant, about 2 minutes. Transfer to a small bowl, reserving skillet for sauce (do not clean).
  • Brush some spiced oil on 1 side of each paillard, then sprinkle with some salt. Arrange 2 paillards on grill, oiled sides down, and brush tops with some of spiced oil, then sprinkle with some salt.
  • Grill 2 minutes, then turn over and grill until just cooked through, about 3 minutes more.
  • Transfer to a platter and cover with foil. Grill remaining paillards in same manner, transferring to platter.
  • Finish sauce:.
  • Pour sauce through a medium-mesh sieve into reserved small skillet, discarding solids. Add any juices from chicken accumulated on platter to sauce and bring to a boil.
  • Remove from heat, then add butter and swirl skillet until butter is just incorporated. Season sauce with salt and spoon over chicken.

Nutrition Facts : Calories 477.7, Fat 31, SaturatedFat 9.9, Cholesterol 142.4, Sodium 853.9, Carbohydrate 6.4, Fiber 0.2, Sugar 5.7, Protein 41.7

1/4 cup orange juice
1 tablespoon mild honey
1 teaspoon fresh lemon juice
1 (3 inch) cinnamon sticks
1/4 teaspoon hot red pepper flakes
2 tablespoons unsalted butter
1/2 teaspoon ground cumin
1/2 teaspoon paprika (not hot)
1/4 teaspoon black pepper
2 tablespoons olive oil
1 3/4 lbs boneless chicken breasts, slices 1/4 inch thick
1 1/4 teaspoons salt

CHICKEN PAILLARDS WITH CHERRY SAUCE & PARSLEY RICE

A "paillard" is a slice of meat pounded very thin, then sauteed or grilled at high heat. This version works for a weeknight dinner or a standout for guests. -Lisa Speer, Palm Beach, Florida

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 14



Chicken Paillards with Cherry Sauce & Parsley Rice image

Steps:

  • In a large saucepan, bring 2-1/4 cups stock and rice to a boil. Reduce heat; cover and simmer for 15-20 minutes or until liquid is absorbed and rice is tender., Meanwhile, pound chicken with a meat mallet to 1/4-in. thickness; sprinkle with salt and pepper. In a large skillet, cook chicken in oil over medium heat for 4-5 minutes on each side or until no longer pink. Remove and keep warm., In the same skillet, cook and stir onion in 1 tablespoon butter over medium-high heat for 1-2 minutes or until tender. Add garlic; cook 1 minute longer. Add the cherries, vinegar, wine and remaining stock, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is reduced by half and cherries are plump, about 6 minutes. Stir in mustard., Fluff rice; stir in parsley and remaining butter; serve with chicken and sauce.

Nutrition Facts : Calories 643 calories, Fat 15g fat (8g saturated fat), Cholesterol 89mg cholesterol, Sodium 792mg sodium, Carbohydrate 88g carbohydrate (18g sugars, Fiber 2g fiber), Protein 34g protein.

3-1/4 cups chicken stock, divided
1-1/2 cups uncooked basmati rice
4 boneless skinless chicken breast halves (4 ounces each)
1/2 teaspoon sea salt
1/4 teaspoon pepper
1-1/2 teaspoons olive oil
1/2 cup finely chopped sweet onion (about 1 small)
3 tablespoons butter, divided
1 garlic clove, minced
3/4 cup dried tart cherries
1/3 cup balsamic vinegar
3 tablespoons tawny port wine
1/4 teaspoon Dijon mustard
1/3 cup minced fresh parsley

SAUTEED CHICKEN PAILLARDS WITH MUSCAT SAUCE

From Bon Appétit October 2005. Fresh muscats are somewhat difficult to find, but they're worth seeking out for their musky flavor.

Provided by mell_2

Categories     Chicken Breast

Time 27m

Yield 4 serving(s)

Number Of Ingredients 8



Sauteed Chicken Paillards With Muscat Sauce image

Steps:

  • Place flour in dish.
  • Sprinkle chicken with salt and pepper. Dredge in flour to coat.
  • Melt 2 tablespoons butter in large skillet over medium-high heat. Add chicken; sauté until cooked through, about 2 minutes per side.
  • Transfer to platter; tent with foil.
  • Melt remaining butter in same skillet over medium-high heat. Add shallots and grapes; sauté, stirring occasionally, 2 minutes.
  • Add wine; bring to boil. Add cream; bring to simmer. Stir in tarragon.
  • Season with salt and pepper. Spoon over chicken.

Nutrition Facts : Calories 318.1, Fat 14.6, SaturatedFat 8.6, Cholesterol 104.1, Sodium 82.4, Carbohydrate 14.7, Fiber 0.7, Sugar 6.4, Protein 28.9

1/4 cup all-purpose flour
4 boneless skinless chicken breast halves, tenders removed, breasts pounded to 1/4-inch thickness (about 1 1/2 pounds)
4 tablespoons unsalted butter, divided
1 tablespoon minced shallot
1 cup red muscat grapes or 1 cup other red grapes, halved, seeded
1/4 cup dry fruity white wine
1 tablespoon whipping cream
1 tablespoon chopped fresh tarragon

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