It’s surprisingly easy to make hen paillard at house that tastes prefer it’s straight out of a French bistro! It comes out tender and bathed in a tangy, savory pan sauce—the right dish for simple weeknight dinners or impressing mates. Everybody at all times needs seconds in our home!
Why we love this recipe
If you happen to’re in search of a recipe that claims, “I do know what I’m doing within the kitchen” however is definitely easy to place collectively, two phrases: hen paillard. This basic French recipe is elegantly easy and one of many high recipes we pull out to impress family and friends.
We first had the dish at a French restaurant close to out home, and it was so completely taste packed, we needed to attempt our personal spin on the recipe. Right here’s our model, the place tender cutlets are bathed in a tangy, savory sauce that can have you ever need to lick your plate clear! Serve with an arugula salad and it’s obtained a sophistication that works for visitors however is the right simple dinner concept.
“My oh my the flavour right here is so good! The hen was juicy but agency, I actually like your technique of butterflying earlier than cooking within the pan. After which the sauce! I might drink this sauce out of a cup, ha! Unbelievable taste and straightforward to make.” -Tanvee
What’s hen paillard?
Rooster paillard is a basic French dish starring a boneless, skinless hen breast that has been pounded to a skinny, even thickness. In truth, “paillard” means “scallop” in French, which refers back to the hen’s flattened form—not a sauce. The pounding approach permits for fast cooking, leading to a fantastically browned cutlet with tender, juicy inside. It’s not unusual on French bistro menus or in New York Metropolis eating places.
Components in hen paillard
Like every good French recipe, hen paillard is all about high quality of elements. Right here’s what you’ll must know to make this recipe shine:
- Rooster breast: Purchase natural hen if in any respect attainable. Search for boneless skinless hen breasts, or cutlets if attainable.
- Butter: The French means of cooking hen is in butter! We like salted butter to season the dish. If desired, you’ll be able to substitute olive oil
- Garlic: Contemporary garlic is essential for the flavour; don’t use jarred garlic because it typically has a bitter or acidic taste.
- Shallot: Shallots convey a delicate onion taste. Substitute yellow onion in a pinch!
- Apple cider vinegar: Only a trace of ACV provides a tang to the sauce.
- Stone floor mustard: The star right here is stone floor mustard, which provides a savory taste and good look to the sauce. Use Dijon mustard in a pinch.
- White wine or hen inventory: For a complicated aptitude, cooking with white wine provides a vibrancy to the sauce. And, you’ll be able to drink glasses from the bottle when you cook dinner!).
How you can butterfly hen breast
An important a part of hen paillard is the “paillard” half: forming the hen into skinny cutlets in order that they cook dinner evenly. Historically hen paillard is pounded in order that it comes out tender. Right here’s what to do to butterfly a hen breast and pound it earlier than cooking:
Step 1: Place your hand excessive of the hen breast. Use a pointy knife to rigorously slice the breast horizontally, leaving the sting intact so it will probably open up like a e-book.
Step 2: Unfold the hen breast, then minimize alongside the fold to separate the 2 halves (every half is a cutlet).
Step 3: Cowl the hen with plastic wrap and calmly pound the hen with a mallet or heavy pan to make it a fair 1/4-inch thickness.
Methods to serve hen paillard
Rooster paillard is commonly served with an arugula salad, because it provides a pleasant recent counterpoint to the savory hen. Listed here are a few of our favourite easy methods to serve it:
Storing leftovers
Leftover hen paillard shops nicely: retailer leftovers refrigerated for as much as 3 days. Reheat gently on the stovetop earlier than serving.
Extra favourite hen dinners
This hen paillard recipe is one other star in our favourite hen dinner concepts lineup! A couple of extra we suggest making an attempt:
Dietary notes
This hen paillard recipe is gluten-free. For dairy-free, use olive oil or vegan butter.
Incessantly requested questions
The hen is cooked when it reaches an inner temperature of 165°F. It’s also possible to examine if it’s cooked by way of by making a small minimize within the thickest a part of the hen and making certain it’s now not pink.
Completely! A easy pan sauce with lemon, butter, and herbs is a basic pairing. It’s also possible to get artistic with different sauces, reminiscent of a creamy mushroom sauce or a tomato-based sauce.
It’s greatest to cook dinner hen paillard simply earlier than serving for optimum texture and taste. Nonetheless, you’ll be able to pound the hen breasts forward of time and retailer them within the fridge till able to cook dinner. Leftovers retailer refrigerated as much as 3 days.
Description
It’s surprisingly easy to make hen paillard at house that tastes prefer it’s straight out of a French bistro! It comes out tender and bathed in a tangy, savory pan sauce—the right dish for simple weeknight dinners or impressing mates. Everybody at all times needs seconds in our home!
- 2 boneless skinless hen breasts or 4 cutlets (1 to 1 ½ kilos, natural if attainable)*
- 1 to 1 1/4 teaspoon kosher salt
- Freshly floor black pepper
- 3 tablespoons olive oil
- 2 garlic cloves, minced
- 1 shallot, minced (or 3 tablespoons minced yellow onion)
- 2 teaspoons apple cider vinegar
- 1 tablespoon stone floor mustard (or Dijon mustard)
- ½ cup dry white wine or hen inventory
- 2 tablespoons salted butter (or olive oil or vegan butter)
- Finely chopped recent parsley, for garnish (optionally available)
- Pat the hen dry with a paper towel. If utilizing breasts, slice them in half horizontally (if you happen to purchased cutlets, skip this step). If desired, place the hen cutlets between two items of plastic wrap and place them on a slicing board. Utilizing a mallet or heavy skillet, pound them to a fair 1/4” thickness.
- Sprinkle the hen on all sides with the kosher salt (utilizing as much as 1 ¼ teaspoon kosher salt when you have 1 ½ kilos hen) and black pepper.
- Add the olive oil to a big skillet and warmth over medium warmth. Add the hen and cook dinner for 3 to five minutes per facet, till browned on each side. When the inner temperature is 165°F, or the middle is now not pink, take away to a platter.
- In the identical skillet, scale back the warmth to low and add the minced garlic and shallot. Cook dinner for about 1 minute, till the garlic is aromatic, then stir within the apple cider vinegar, mustard, and white wine (or hen inventory). Convey to a boil, scraping up the brown bits from the pan for additional taste.
- Cut back to a simmer, then add the butter. Simmer till thickened barely, about 2 minutes.
- Serve heat, drizzling the sauce over the hen. If desired, sprinkle with chopped parsley to garnish. Leftovers retailer as much as 3 days refrigerated.
- Class: Primary dish
- Methodology: Stovetop
- Delicacies: French
- Food regimen: Gluten Free