Hen Paillard | Diethood
Hen Paillard is my newest weeknight obsession, and it’s a winner! Tenderized rooster is pan fried in butter, and the leftover pan drippings are become a silky white wine sauce with lemon, garlic, and thyme. All in half-hour or much less!
Should you’re into saucy one-pan recipes like rooster marsala and smothered rooster, this simple rooster dish has your identify throughout it.
I’ve been loving this buttery rooster paillard these days (formally pronounced “pa-yar”, because the “d” is silent en français!). It’s a traditional French cooking approach for tenderized rooster (or veal) that’s rapidly pan-seared. I flip the leftover caramelized bits right into a mouthwatering, garlicky pan sauce with white wine, lemon, and loads of butter. The entire thing takes roughly 25 minutes on the range, excellent to your subsequent weeknight dinner!
I nonetheless bear in mind my first French cooking class, feeling like I used to be channeling Julia Baby herself. With each sizzle and swirl of the pan, I imagined myself mastering the artwork of French delicacies. This rooster paillard recipe positively brings again these enjoyable reminiscences and makes me really feel like a culinary star each time I make it!
Why You’ll Love This Hen Recipe
- Taste-packed. This time, I’ve dressed this rooster paillard with a garlicky, zesty white wine butter sauce with lemon and thyme. The flavors construct up within the pan, and the saucy rooster tastes superb over rice or pasta.
- Fast. Since rooster paillard entails pounding rooster flat, the cooking time is tremendous fast (underneath 10 minutes) and the rooster comes out particularly tender.
- One-pan. The rooster and the wealthy butter sauce are cooked in a single skillet. Not solely does it lock down the flavour, however clean-up couldn’t be simpler.
What Does Paillard Imply?
Paillard is only a fancy French time period for a bit of boneless meat (on this recipe, rooster) that’s pounded skinny earlier than it’s cooked. The approach is much like how Italians tenderize meat for scallopini or piccata. Pounding the rooster skinny additionally lets it cook dinner quicker and extra evenly.
Components You’ll Want
For this model of rooster paillard, I used easy components that I knew would convey the utmost quantity of taste in a brief cooking time. Discover some fast notes down beneath. Scroll all the way down to the printable recipe card after the put up for a full components record with quantities.
- Hen – I exploit boneless skinless rooster breasts. Technically you can use thighs. Whereas it received’t want as a lot flattening, the cooking time may additionally be a bit longer for thigh meat.
- Butter – You’ll want butter for basting the rooster whereas it cooks, and for the pan sauce afterward. The butter could be salted or unsalted.
- Garlic and Thyme – Contemporary entire garlic cloves and thyme sprigs from the backyard pack plenty of taste into the butter you’ll use for basting, and later the pan sauce.
- Shallot – Finely minced.
- White Wine – This may be any dry white, like Chardonnay or Pinot Grigio. Select an reasonably priced wine that you just’d nonetheless wish to drink, because the flavors carry over into the sauce.
- Lemon – Freshly squeezed, please!
- Hen Inventory – Or low-sodium rooster broth. Vegetable inventory will work in a pinch.
- Parsley – Chopped, for garnish.
The right way to Make Hen Paillard
I don’t find out about you, however any rooster dinner that takes 25 minutes with just one pan to clean afterward is my cup of tea. This quick-cooking rooster paillard delivers!
- Put together the rooster. You’ll begin by pounding the rooster breasts to an excellent, ⅓” thickness. Season either side with salt and pepper.
- Fry the rooster. Subsequent, get the rooster searing in olive oil over medium-high warmth. After 3 minutes or so, add your butter, garlic, and thyme. Baste with the melted butter whereas the rooster finishes cooking.
- Make the sauce. Transfer the rooster to a plate. Within the pan, sauté shallots with (extra) butter till they’re good and mushy. Then, pour within the wine and let that cook dinner off. Add lemon juice and inventory, and simmer till the pan sauce is lowered by about half.
- Put all of it collectively. Lastly, add the rooster again into the sauce (or pour the sauce over the rooster), and serve with parsley and lemon wedges. Bon appétit!
Suggestions and Variations
- Test that the rooster is completed. Hen paillard cooks rapidly, however in the event you’re not fairly positive if it’s performed, the best solution to test is to make use of an instant-read thermometer. Hen is cooked when the inner temperature hits 165ºF.
- Use a non-metal spoon to baste. I exploit a forged iron skillet, however in the event you’re utilizing a non-stick skillet or related, keep away from basting with a steel spoon (or be additional light) as it could possibly scratch the non-stick coating.
- Completely different sauce. Paillard is the tactic, however you’ll be able to swap out the wine butter sauce on this recipe for nearly any pan sauce you’d like. Strive the creamy garlic and lemon sauce from my rooster francaise recipe, or make rooster in tomato sauce.
- Add-ins. Sauté mushrooms alongside the shallots, or strive different add-ins like spinach, cooked crumbled bacon, chorizo, capers, sun-dried tomatoes, and olives.
Serving Options
Whereas the wine sauce simmers away within the pan, I’ll normally throw a batch of jasmine rice into the Instantaneous Pot or boil some pasta to spherical out our rooster paillard meal. Nestle the rooster over prime with spoonfuls of sauce and a sprinkle of parsley. Voila! Simply add a aspect of heirloom tomato salad or sautéed broccolini. I’ll additionally by no means move up a basket of candy dinner rolls for sopping up the leftover sauce.
Storing and Reheating Leftovers
- Refrigerate. Retailer any leftovers in an hermetic container within the fridge, and luxuriate in inside 3 days. Leftovers additionally style scrumptious, chopped up, and served chilly over a rooster salad.
- Reheat. I wish to reheat the rooster in a skillet on the stovetop together with any leftover sauce. Add a sprinkle of water, wine, or broth to moisten the rooster whereas it warms within the pan.
Extra Hen Recipes
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Pound the rooster. Place the rooster between 2 items of plastic wrap on a piece floor. Use a rolling pin or one thing much like pound every bit to an excellent thickness of about 1/3 inch.
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Season the rooster. Season the rooster evenly on either side with salt and pepper.
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Pan fry. Warmth the oil over medium-high warmth in a big, heavy-bottomed skillet. Add the rooster and cook dinner for 3 minutes. Flip the rooster.
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Baste. Flip the warmth to medium and add the butter, garlic, and thyme to the pan with the rooster. As soon as the butter has melted, spoon it over the rooster repeatedly till the rooster is cooked by way of, about 3 minutes. Switch the rooster to a plate and take away the thyme from the pan.
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Saute. Add 2 tablespoons of butter to the pan. As soon as the butter has melted, add the shallot and saute till translucent.
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Deglaze. Add the white wine and cook dinner for 1 minute, sometimes stirring with a wood spoon. Be sure you knock any brown bits from the pan into the sauce.
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Simmer. Add the lemon juice and rooster inventory and simmer for five minutes or till the sauce has lowered by half.
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Put all of it collectively. Pour the sauce over the rooster breasts and garnish with contemporary parsley.
Energy: 577kcal | Carbohydrates: 8g | Protein: 33g | Fats: 41g | Saturated Fats: 17g | Polyunsaturated Fats: 3g | Monounsaturated Fats: 18g | Trans Fats: 1g | Ldl cholesterol: 153mg | Sodium: 2762mg | Potassium: 723mg | Fiber: 1g | Sugar: 3g | Vitamin A: 845IU | Vitamin C: 7mg | Calcium: 48mg | Iron: 2mg
Dietary information is an estimate and supplied as courtesy. Values could differ in keeping with the components and instruments used. Please use your most popular dietary calculator for extra detailed information.
