Chicken Paillards With Rosemary
Juicy chicken paillards infused with rosemary and tangy lemon, perfect for an elegant and quick meal that highlights bold flavors and tender textures.
Ingredients
Instructions
- Carefully remove the tendon from each chicken breast half and split the whole boned and skinned chicken breast into two portions.
- Put each breast half between two sheets of waxed paper and flatten with a meat pounder to a thickness of 1/8 inch or less.
- The prepared paillards can be cooked immediately or frozen for later use.
- To freeze, stack the paillards between sheets of waxed paper, then wrap in a plastic bag.
Tips & Substitutions
For best results, ensure the chicken is pounded evenly to cook uniformly. If you don't have safflower oil, olive oil can work as a substitute. Adjust the level of Tabasco sauce to suit your spice preference. For a deeper flavor, marinate the chicken in the Worcestershire sauce and vinegar for 30 minutes before cooking. This dish is versatile, and you can also use it in other chicken recipes.
Serving Suggestions
Serve the chicken paillards alongside a fresh salad or roasted vegetables for a balanced meal. They also pair wonderfully with a light pasta dish or a bed of quinoa. For an elevated dining experience, consider serving them with a drizzle of lemon herb sauce. This dish pairs beautifully with Chicken In French Onion Sauce for a delightful dinner spread.
Storage & Reheating
Leftover chicken paillards can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a skillet over medium heat for about 3-4 minutes per side, or until warmed through. Avoid the microwave to prevent them from becoming tough and dry. They can also be frozen for longer storage.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken Paillards With Rosemary contains roughly 28 calories, with 0g protein, 2g carbohydrates, and 2g fat. Note that it is relatively high in sodium, at 562mg per serving (24% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use bone-in chicken for this recipe?
While bone-in chicken can be used, it will require longer cooking time. The boneless and skinless chicken breast is best for paillards as it cooks quickly and ensures a tender result. If using bone-in, you may need to adjust cooking times and ensure the internal temperature reaches 165°F.
What can I use instead of Worcestershire sauce?
If you don't have Worcestershire sauce, soy sauce or balsamic vinegar can serve as alternatives, although the flavor will differ slightly. For a homemade option, combine soy sauce, apple cider vinegar, and a dash of hot sauce to mimic the flavor profile of Worcestershire sauce.
How do I know when the chicken is fully cooked?
The chicken is fully cooked when it reaches an internal temperature of 165°F. You can use a meat thermometer to check the thickest part of the paillard. Additionally, the meat should no longer be pink in the center and the juices should run clear. Letting it rest for a few minutes after cooking helps retain moisture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).