Chicken Paillard

Paillard refers to the cut of meat used; here being thinly pounded chicken breast. This lemon and herb-seasoned chicken breast is extremely versatile and can be paired with a green salad for a light and flavorful lunch.

Chicken Paillard

(for 2 people)


2 boneless, skinless chicken breasts

½ lemon, juiced

1 tablespoon olive oil

1 clove of garlic, chopped finely

2 tablespoons of freshly chopped parsley

Salt and pepper, to taste

How to Make Chicken Paillard

  1. Pound the chicken breasts until thin. Mix together the remaining ingredients and marinate the chicken for at least 30 minutes.
  2. Grill or pan fry the chicken until cooked, garnishing with more chopped parsley before serving.

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