Gourmet Galley: Chicken paillards

Photo provided by National Chicken CouncilChicken Paillards With New Potato-Artichoke Mash and Lemon-Herb Reduction will create a welcome dish for the dinner table. The paillards are just flattened uniform-size, boneless chicken pieces cooked in olive oil.

Flattened boneless chicken pieces work well in recipe

Corinne Cook

When I saw the recipe for Chicken Paillards With New Potato-Artichoke Mash and Lemon-Herb Reduction, my first thought was, “What is a paillard?”

I had to look up the term and learned a paillard is a piece of chicken, veal, pork or beef that’s pounded flat and quickly sautéed or grilled.

In this recipe, the boneless chicken pieces are lightly dusted with seasoned flour and sautéed in the skillet. They’re served over mashed potatoes and artichokes and topped with a lemon-herb reduction.

I think any boneless chicken pieces will work in this recipe, from breast halves to boneless thighs.