Serves 2
18 min
Martha's Chicken Paillards
Recipe GLPRe3b58b5555280c
Elegant and simple French-inspired pan-seared chicken breasts pounded thin and cooked until golden. This classic dish showcases tender, delicate chicken with a light, savory crust, ready in minutes.
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Ingredients
2 boneless, skinless chicken breast halves, tenders removed
to taste Coarse salt
to taste Freshly ground pepper
1 tablespoon extra-virgin olive oil
1 tablespoon unsalted butter
Directions
Place chicken breasts between two sheets of plastic wrap. Using a meat mallet or heavy skillet bottom, gently pound each breast to an even thickness of about 1/4 inch, being careful not to tear the meat.
Pat the flattened chicken dry with paper towels and season both sides generously with coarse salt and freshly ground pepper.
Heat olive oil and butter in a large skillet over medium-high heat until the butter is foaming and the oil is shimmering, about 1 minute.
Carefully place the pounded chicken breasts into the hot skillet. Cook without moving for 3 to 4 minutes until the undersides are golden brown.
Flip the chicken and cook the other side for 2 to 3 minutes until the second side is golden brown and the internal temperature reaches 165°F when measured with an instant-read thermometer at the thickest part.
Transfer to a warm plate and serve immediately while still hot.
