Chicken Paillard with Lemon-Herb Butter Sauce (Classic French)
Thin, golden chicken cutlets topped with a bright, silky lemon‑herb butter pan sauce. Fast enough for weeknights, elegant enough for company—classic French technique made simple.
Equipment
- Large skillet (stainless, cast iron, or carbon steel)
- Wire rack & baking sheet
- Meat mallet
- Sharp knife & cutting board
- Tongs
- Microplane zester
- Measuring cups and spoons
Ingredients
Chicken & Dredge
- 1/2 cup all‑purpose flour
- 2 tsp Diamond Crystal kosher salt divided (use half if using table salt)
- 1 tsp freshly ground black pepper divided
- 2 medium boneless, skinless chicken breasts 6–8 oz (170–227 g) each
- 1/4 cup extra‑virgin olive oil divided
Pan Sauce
- 3/4 cup dry white wine
- 1/2 cup chicken stock (low‑sodium) or broth
- 1 medium garlic clove grated
- 5 tbsp unsalted butter chilled, cubed
- 1 tsp lemon zest
- 1 tbsp fresh lemon juice
Herbs & Finish
- 2 tbsp flat‑leaf parsley finely chopped, divided
- 2 tbsp chives thinly sliced, divided
- 2 tsp tarragon leaves (optional) finely chopped, plus more for garnish
- flaky sea salt (e.g., Maldon) to finish
Instructions
- Warm Hold: Heat oven to 200°F (95°C). Set a wire rack in a baking sheet.
- Season Dredge: In a shallow dish, mix flour, 1½ tsp salt, and ¾ tsp pepper.
- Slice & Pound: Halve each breast horizontally to make 4 cutlets. Cover with plastic and pound to ~⅓-inch (8–9 mm) thickness.
- Dredge: Lightly coat cutlets in seasoned flour, tapping off excess.
- Sear: Heat half the olive oil in a large skillet over medium‑high until shimmering. Sear two cutlets, turning once, until golden and just cooked through, 4–5 minutes total. Transfer to rack; keep warm in oven. Repeat with remaining oil and cutlets. Do not wipe skillet.
- Deglaze & Reduce: Return skillet to medium‑high. Add wine; scrape up browned bits and reduce to ~¼ cup (3–4 min). Add stock; reduce to ~⅓ cup (3–4 min).
- Finish Sauce: Lower heat to medium‑low. Add garlic, butter, lemon juice, 1 tbsp parsley, 1 tbsp chives, tarragon (if using), and remaining salt & pepper; swirl just until glossy and emulsified, ~1 minute. Spoon over chicken.
- Serve: Garnish with remaining herbs, lemon zest, and a pinch of flaky sea salt. Serve immediately.
Notes
Avoid crowding the pan—steam inhibits browning. Keep butter cold for a velvety, emulsified sauce. Pair with arugula salad, capers, or roasted potatoes.