Chicken Paillards with White Wine, Parsley and Chive Butter Sauce

Steps

1. Step 1

   Put the new potatoes in a large pot, cover with cold water by an inch, and add a generous spoonful of salt. Bring to a boil over high heat, then cook until a knife slides easily into the biggest potato, 18 to 22 minutes.

   25 min

   • 2 lb small new potatoes
   • salt
2. Step 2

   While the potatoes cook, prepare the chicken. Cut each breast in half horizontally to make two thin cutlets. Put each piece between two sheets of plastic wrap and pound with a meat mallet or heavy pan until an even 1/4 inch thick. Season both sides well with salt and pepper.

   10 min

   • 2 lb boneless skinless chicken breasts (about 4)
   • kosher salt
   • black pepper
3. Step 3

   Spread the flour on a plate. Chop the parsley and chives and mince the shallot now, so the sauce comes together fast.

   5 min

   • 1/2 cup all-purpose flour
   • 1 shallot
   • 1/3 cup flat-leaf parsley
   • 1/4 cup chives
4. Step 4

   Drain the potatoes and return them to the hot empty pot. Add 3 tbsp butter and the warm milk, then crush them coarsely with a fork or potato masher, leaving plenty of lumps and skins. Season with salt, cover, and set aside while you cook the chicken.

   5 min

   • 2 lb small new potatoes
   • 3 tbsp unsalted butter
   • 1/4 cup whole milk
   • salt
5. Step 5

   Heat 2 tbsp of the olive oil in a large skillet over medium-high heat until it shimmers. Dredge two cutlets in the flour, shaking off the excess, and sear until golden, about 2 minutes per side. Transfer to a plate. Add the remaining 1 tbsp oil and repeat with the rest of the cutlets, wiping the pan if the flour starts to burn.

   10 min

   • 2 lb boneless skinless chicken breasts (about 4)
   • 1/2 cup all-purpose flour
   • 3 tbsp olive oil
6. Step 6

   Lower the heat to medium and add the shallot to the same pan. Cook, stirring, until softened, about 1 minute. Pour in the wine and scrape up the browned bits, then simmer until reduced by half, about 3 minutes. Add the broth and simmer 2 minutes more.

   6 min

   • 1 shallot
   • 3/4 cup dry white wine (such as Sauvignon Blanc)
   • 1/2 cup chicken broth
7. Step 7

   Take the pan off the heat. Whisk in the cold butter a few cubes at a time, letting each addition melt before adding the next, until the sauce is glossy and slightly thickened. Whisk in the juice of half the lemon, then the parsley and chives. Taste and add salt, pepper, and more lemon juice as needed.

   3 min

   • kosher salt
   • black pepper
   • 1 lemon
   • 6 tbsp cold unsalted butter
   • 1/3 cup flat-leaf parsley
   • 1/4 cup chives
8. Step 8

   Return the cutlets to the pan briefly to warm through and coat in the sauce, about 1 minute. Serve over or beside the smashed potatoes with the sauce spooned over.

   2 min

   • 2 lb boneless skinless chicken breasts (about 4)
   • 2 lb small new potatoes

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026