Name: Chicken Paillard Francese
Ingredients: 4 boneless; skinless chicken breasts; butterflied and pounded very thin into large cutlets; Salt and pepper; 1 1/2 cups all-purpose flour; 4 eggs; beaten; About 3 tablespoons olive oil; to sauté chicken; 1/2 cup Sancerre or Pinot Grigio; 1 1/2 cups chicken stock; 2 tablespoons butter; Juice of 2 lemons; divided; A handful flat-leaf parsley; finely chopped; 1 teaspoon cornstarch or potato starch; 4 cups arugula; EVOO- Extra Virgin Olive Oil; for drizzling; Flaky sea salt; Shaved Parmigiano-Reggiano

This video is unavailable because we were unable to load a message from our sponsors.

If you are using ad-blocking software, please disable it and reload the page.

Playing Chicken Paillard Francese

Chicken Paillard Francese

2022 Home Gadgets That Make Life Easier

This TikTok Star Gets Design Inspo From Unexpected Place—the Dol…

Viral TikTok Mom Gives Her Best Parenting Advice

How to Make Vegetable Noodle Bowls | Meatless Monday | Rachael R…

Our Shortcuts Show: Rach's Soup with Canned Chickpeas + A Must-S…

Swimsuits for Different Body Types + Rachael's Noodle Bowls

Rachael's Friends Bob Harper + Chef Josh Capon Take on Annual De…

How to Make Rigatoni with 3 Pepper Sauce | Rachael Ray

Viewer Goes Meatless for a Week + Rach's Carrot & Butternut Squa…

We're Celebrating Real-Life Heroes with Denis Leary's Firefighte…

4 of the Most Highly Anticipated Summer 2022 Movies

How to Make Chicken Club Panzanella | Rachael Ray

Deals From MorningSave: Outdoor Lights for Summer Entertaining +…

How to Make Chicken Enchiladas with Creamy Tomatillo Sauce

How to Make Easy Rotisserie Chicken Tostadas |  Chef Rick Martin…

How to Make Ahi Tuna Summer Rolls

How to Make Farro Spaghetti with Kale Pesto and Roasted Sausages…

Jessica Alba's 3 Eye-Brightening Tips + Upcoming Summer Blockbus…

The Hilarious Ali Wentworth Shares the Story of Going "Face to F…

Ingredients

4 boneless, skinless chicken breasts, butterflied and pounded very thin into large cutlets
Salt and pepper
1 1/2 cups all-purpose flour
4 eggs, beaten
About 3 tablespoons olive oil, to sauté chicken
1/2 cup Sancerre or Pinot Grigio
1 1/2 cups chicken stock
2 tablespoons butter
Juice of 2 lemons, divided
A handful flat-leaf parsley, finely chopped
1 teaspoon cornstarch or potato starch
4 cups arugula
EVOO- Extra Virgin Olive Oil, for drizzling
Flaky sea salt
Shaved Parmigiano-Reggiano

Yield

Serves: 4

Preparation

Preheat the oven to 300°F.

Season the chicken with salt and pepper. Set up two shallow dishes: one with flour, salt and pepper, and the second with the beaten eggs.

Heat a large skillet over medium to medium-high heat with olive oil, 3 turns of the pan. Set a rack on a baking sheet and place it near the stove. Coat chicken 2 pieces at a time first in the flour then the egg and place them gently into the pan. Sauté to golden, about 2 minutes on each side, then remove to the baking sheet. Repeat with the remaining chicken then place in the oven to finish cooking through, about 5-10 minutes.

In a medium saucepan over low to medium-low heat, heat wine and stock then melt in butter. Once butter melts, whisk in juice of 1 1/2 lemons and the parsley. In a small bowl, make a slurry out of a spoonful of warm sauce and the corn or potato starch. Add slurry back into the sauce and cook to thicken a bit, about 2 minutes.

Dress the arugula with remaining juice of 1/2 lemon, a couple drizzle of EVOO, sea salt, add a little shaved parm.

Serve chicken napped with sauce and topped with salad.

MORE:

Pizzette-Style Chicken Paillard

Chicken Paillard with Greens, Mozzarella and Crispy Prosciutto

Croque Madame-Style Chicken Paillard