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Chicken Paillard  

Recipe Box  Rate/Review  Meal Plan
Submitted by boz

Thin slices of floured chicken breast served with vegetables in a lemon and wine sauce.

Cal: 731 Fat: 42g Carbs: 55g Protein: 33g Fiber: 3g
More Nutrition...

Original recipe serves 4

Ingredients (serves 12)

½ 2x 3x Reset

  • salt
  • 6 tablespoons capers
  • 3 red bell pepper ; or green, cut into 1 inch pieces
  • 21 tablespoons olive oil
  • 6 tablespoons vegetable oil
  • 6 cups all-purpose flour ; or breadcrumbs
  • black pepper
  • 3 tablespoons butter
  • 3 tablespoons lemon juice
  • 3 pounds chicken ; breasts, pounded 1 inch thin.
  • 3 cloves garlic ; minced
  • 0.999 cup white wine
  • 3 cups carrots ; cut into 1/4 inch slices
  • 3 cups chicken broth

  • In My Kitchen

    • Directions

     Prep: 15 min | Cook: 20 min | Ready in: 35 min
    1. Season chicken with salt and pepper.
    2. Pour 5 tbsp of olive oil onto a plate, and flour on another plate. Dip chicken pieces in oil and then flour, turning to coat evenly. Set aside.
    3. Add 2 tbsp of olive oil to a skillet and heat on medium-high until oil faintly smokes.
    4. Add carrots and cook 1-2 minutes, stirring. Add red bell pepper and stir 2-3 minutes. Season to taste with salt and pepper. Remove from pan and keep warm.
    5. Heat vegetable oil in pan on medium-high heat until oil faintly smokes. Add chicken. Cook 2 to 3 minutes per side or until done and juices run clear.
    6. Remove from heat and keep warm. You can place the chicken in a pan with the wegetables and keep in the oven on low heat.
    7. Reduce heat in pan to medium and add garlic. Add wine and broth. simmer 3 to 5 minutes.
    8. Add lemon juice. Coook additional 3-5 minutes to reduce liquids. Add capers. Cook about 2 minutes.
    9. Add butter and stir to melt.
    10. Place a small amount of sauce on a plate, and top with vegetables and chicken. Garnish with parsely and lemon wedge if desired. This dish goes well with rice or potato.

    Nutrition Facts*

    Based on a 2000 calorie diet per serving per serving
    DV %

    36.6
    --
    18.2
    13.5
    64.1
    26.4
    65.1
    10.9


    Calories: 731.3
    Total Sugars: 3.3g
    Carb.: 54.6g
    Fiber: 3.4g
    Total Fats: 41.7g
    Cholesterol: 79.1mg
    Protein: 32.6g
    Sodium: 261.6mg
    Breakdown By ingredient... Compare to other recipes...
    *Data provided by USDA

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     Your rating *
    (Not yet rated) Anonymous User on 2006-02-10

    This tasted like something I'd get in a nice restaurant... mmmmmmmmmm.

    See also
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  • Braised chicken and 40 cloves
  • Vermouth Chicken
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    • Wine Pairings
  • Chardonnay
  • Pinot Noir
  • Pinot Gris/Grigio
  • Sauvignon Blanc
  • White Zinfandel
  • Pinot Blanc
  • Chablis
  • Red Bordeux
  • White Bordeux