Chicken Paillard Pin It

Here’s another easy and QUICK recipe for any night of the week!

Chicken Paillard! Yep… that’s what it’s called.

Also known as POUNDED Chicken! LOL!

Skip the gym tonight you’re going to get your workout with this meal no doubt!

Your biceps will look like you’ve been at the gym all winter. OK… not really but it sounds good!

It’s better than Wack-A-MOLE! Ha!

So….. Who’s ready to POUND SOME CHICKEN??

I am… get your iron skillet out!

Chicken Paillard

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Ingredients

  1. 4 small whole chicken breasts or 2 large pounded (see instructions below)
  2. Extra-virgin olive oil, for drizzling, plus 2 tablespoons
  3. 2 cups of Italian Bread Crumbs
  4. Coarse salt and black pepper
  5. 2 tablespoons butter
  6. 2 tablespoons all-purpose flour
  7. 2 cups chicken stock or chicken broth

Instructions

  1. Preheat a large nonstick skillet over medium high heat.
  2. Arrange the chicken in a shallow baking dish and drizzle meat with extra-virgin olive oil to just coat the chicken, about 1 1/2 tablespoons, total.
  3. Toss the chicken in the bread crumbs. Season the chicken with salt and pepper.
  4. Using tongs, transfer chicken in a single layer to hot skillet and cook chicken cutlets 3 or 4 minutes on each side.
  5. Cover cooked chicken loosely with foil to keep warm and repeat with remaining cutlets.
  6. Return pan to heat and add butter. When the butter melts, add flour to the butter and cook, stirring with whisk, a minute or 2 to make a light roux.
  7. Whisk in chicken broth. When broth thickens to just coat the back of a spoon, remove pan from heat and turn off burner.
  8. To serve, cover the bottom of a dinner plate with warm sauce. Top with a chicken breast.
  9. POUNDING
  10. Sprinkle a little water in four medium size resealable food storage baggies, place 1 chicken breast in each bag and seal it up pushing out excess air.
  11. Using the bottom of a heavy pot or pan, pound each breast until flat but not so much that it wants to bust out of the bag.
  12. Read more at: http://www.foodnetwork.com/recipes/rachael-ray/chicken-paillard-recipe/index.html#?oc=linkback
http://clinktimes.com/2013/02/12/chicken-paillard/

Adapted from Food Network – Rachael Ray: Chicken Paillard Recipe

Serve with a side of rice and green beans or just a salad … and of course a glass of Pinot Grigio! CLINK!!

You’ll be amazed at how fast and easy this recipe is.

Also you can come home from a long day of work and POUND out your stress!

For real… you won’t believe how relaxing pounding a piece of chicken is.

And there are two other bonuses…

First and foremost…Super TENDER Chicken…

Secondly… no one who see’s you pounding this chicken will want to stand in your way.

You will probably have several volunteers to help you clear the table and do the dishes!

That’s what I’m talking about… bring on the clean up crew!

If you try this recipe… please leave comments and tell me what you think.

Until next time…

CLINK!!

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