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Chicken Paillard

Author
JWU College of Culinary Arts

Yield
20 servings

Serving Size
5-ounce Chicken Paillard

Recipe ID
C00181

Ingredients
US standard
Chicken breasts, boneless skinless
20 each (5 ounces)
White mushrooms, washed and sliced
1 pound
Butter
4 ounces
Madeira
3 ounces
Demi-glace
24 ounces
Salt and white pepper
Fine Herbs
Preparation
  1. Gather all the ingredients and equipment.
  2. Preheat the grill.
  3. Cover a cutting board with plastic wrap. Lay out chicken breasts leaving at least 3 inches of space between each one. Cover with plastic wrap. Pound gently with meat mallet until evenly 3/8-inch thick. Set aside. Repeat until all chicken is pounded. Refrigerate.
  4. Sauté the mushrooms in 2 ounces of butter with a pinch of salt. Cook until dry and starting to caramelize. Deglaze with Madeira. Reduce until almost dry. Add demi-glace. Bring to boil. Adjust seasoning. Hold in bain marie.
  5. To order or just before service, season the chicken well with salt and freshly ground black pepper and grill or sauté in a hot pan until fully cooked. (Thermometers are not effective gauges of doneness for very thin products. Use sight and touch to judge doneness. Cut through thickest part of chicken to verify doneness.)
  6. Serve on large plate. Make a small mound of risotto. Lean chicken against risotto. Sauce the chicken. Top with pinched mound of vegetables. Sprinkle with fine herbs.