Chicken Paillards With Herbed Butter & Crispy Shallots

Chicken Paillards With Herbed Butter & Crispy Shallots

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  • Prep Time


  • Total Time


  • Servings



  • Chicken Paillards:

  • 6

    Med Boneless, Skinless Chicken Breasts

  • C. Olive Oil

  • 2

    Cloves Garlic, crushed

  • Zest & Juice Of 1 Lemon

  • Salt & Pepper

  • 2

    Lemons, cut into ½" thick slices

  • Herbed Butter:

  • ½

    C. (1 stick) Unsalted Butter, at room temp.

  • 2

    tsp. each, Chopped Fresh Basil & Thyme

  • ¼

    tsp. Salt

  • Crispy Shallots:

  • 1

    C. Canola or Vegetable Oil

  • 3

    Shallots, thinly sliced


Place chicken breasts in a resealable bag (or between sheets of waxed paper one at a time). Using a mallot or the smooth side of a meat tenderizer, pound from the centre outwards till breast is 1/4" thick. Place all pounded chicken breasts into a clean resealable bag or a shallow pan. Combine with oil, garlic, lemon zest & juice, & salt & pepper. Marinate for 30 min. in the fridge. To make herbed butter, mix the butter, herbs, & salt together well. Set aside. To make the crispy shallots, heat oil in a large saute pan on med. heat till the oil shimmers. Add shallots & cook, stirring till golden, about 6-8 min. Using a slotted spoon, transfer to a paper towel. Preheat grill to med-high heat & spray. Cook chicken 2-3 min. on one side, then flip, & add a dollop of herbed butter on each paillard. Lay lemon slices on grill. Cook chicken a further 2-3 min, till firm to the touch & butter is melted. Remove chicken & lemons from grill. Top paillards with crispy shallots & serve with grilled lemon slices & seasonal vegetables.


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