Chicken Paillard

This dish is a quick and easy weeknight meal. It's also great for a fancy dinner. Or with pasta, salad, or as a sandwich. Basically, this dish has it all.









  • 4 Sanderson Farms® Thinly Sliced Chicken Breast Fillets
  • 1 teaspoon chopped lemon zest
  • 3 tablespoons olive oil, divided
  • ½ teaspoon salt
  • ¼ teaspoon garlic powder
  • ¼ teaspoon black pepper
  • ⅓ cup all-purpose flour
  • 2 tablespoons chopped shallots
  • ¾ cup reduced sodium chicken broth
  • 2 tablespoons unsalted butter
  • ½ teaspoon chopped fresh thyme


  1. Place chicken fillets between two sheets of plastic wrap. Using either a rolling pin or the flat side of a meat mallet, flatten fillets to ¼-inch thickness.
  2. Combine flour, salt, garlic powder and black pepper in a shallow dish. Set aside.
  3. In a mixing bowl, mix lemon zest and 1 tablespoon olive oil. Coat fillets with the lemon zest mixture.
  4. Lightly dredge seasoned fillets in flour mixture. Place floured fillets on a plate and discard used flour.
  5. Add 2 tablespoons of olive oil to a 12-inch skillet. Heat over medium-high heat. Place fillets in skillet and cook for 3 minutes per side or cooked to an internal temperature of 165°F. Remove Chicken to a platter and set aside.
  6. Add shallots to skillet. Sauté for 30 seconds. Add chicken broth to deglaze the skillet. Bring to a boil and cook for 3 minutes. Turn off heat and stir butter and thyme into sauce.
  7. To serve pour sauce on top of chicken.
  8. TIP: Have some paillard leftover? Put it over a salad and eat it as leftovers!

Nutritional Information

Saturated Fat 6g
Carbohydrate 10g

Chicken. A great source of protein.

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