Hen Paillard is my newest weeknight obsession, and it’s a winner! Tenderized hen 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!
In case you’re into saucy one-pan recipes like hen marsala and smothered henthis simple hen dish has your identify throughout it.
I’ve been loving this buttery hen paillard recently (formally pronounced “pa-yar”, because the “d” is silent en français!). It’s a traditional French cooking method for tenderized hen (or veal) that’s shortly 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, good on your subsequent weeknight dinner!
I nonetheless bear in mind my first French cooking class, feeling like I used to be channeling Julia Little one herself. With each sizzle and swirl of the pan, I imagined myself mastering the artwork of French delicacies. This hen paillard recipe positively brings again these enjoyable recollections 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 hen paillard with a garlicky, zesty white wine butter sauce with lemon and thyme. The flavors construct up within the pan, and the saucy hen tastes wonderful over rice or pasta.
- Fast. Since hen paillard includes pounding hen flat, the cooking time is tremendous fast (underneath 10 minutes) and the hen comes out particularly tender.
- One-pan. The hen 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, hen) that’s pounded skinny earlier than it’s cooked. The method is just like how Italians tenderize meat for scallopini or reduce. Pounding the hen skinny additionally lets it prepare dinner sooner and extra evenly.
Substances You’ll Want
For this model of hen paillard, I used easy substances that I knew would convey the utmost quantity of taste in a brief cooking time. Discover some fast notes down under. Scroll right down to the printable recipe card after the publish for a full substances listing with quantities.
- Hen – I take advantage of boneless skinless hen breasts. Technically you can use thighs. Whereas it gained’t want as a lot flattening, the cooking time can also be a bit longer for thigh meat.
- Butter – You’ll want butter for basting the hen whereas it cooks, and for the pan sauce afterward. The butter may be salted or unsalted.
- Garlic and Thyme – Recent entire garlic cloves and thyme sprigs from the backyard pack a lot 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 inexpensive wine that you simply’d nonetheless prefer to drink, because the flavors carry over into the sauce.
- Lemon – Freshly squeezed, please!
- Hen Inventory – Or low-sodium hen broth. Vegetable inventory will work in a pinch.
- Parsley – Chopped, for garnish.
The best way to Make Hen Paillard
I don’t learn about you, however any hen dinner that takes 25 minutes with just one pan to scrub afterward is my cup of tea. This quick-cooking hen paillard delivers!
- Put together the hen. You’ll begin by pounding the hen breasts to a fair, ⅓” thickness. Season each side with salt and pepper.
- Fry the hen. Subsequent, get the hen 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 hen finishes cooking.
- Make the sauce. Transfer the hen to a plate. Within the pan, sauté shallots with (extra) butter till they’re good and gentle. Then, pour within the wine and let that prepare 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 hen again into the sauce (or pour the sauce over the hen), and serve with parsley and lemon wedges. Bon appétit!
Suggestions and Variations
- Verify that the hen is finished. Hen paillard cooks shortly, however should you’re not fairly positive if it’s carried out, the simplest approach to examine is to make use of an instant-read thermometer. Hen is cooked when the interior temperature hits 165ºF.
- Use a non-metal spoon to baste. I take advantage of a forged iron skillet, however should you’re utilizing a non-stick skillet or related, keep away from basting with a metallic spoon (or be further mild) as it might probably scratch the non-stick coating.
- Totally different sauce. Paillard is the strategy, 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 hen francaise recipe, or make hen 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 Recommendations
Whereas the wine sauce simmers away within the pan, I’ll normally throw a batch of jasmine rice into the Immediate Pot or boil some pasta to spherical out our hen paillard meal. Nestle the hen 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 revel in inside 3 days. Leftovers additionally style scrumptious, chopped up, and served chilly over a hen salad.
- Reheat. I prefer to reheat the hen in a skillet on the stovetop together with any leftover sauce. Add a sprinkle of water, wine, or broth to moisten the hen whereas it warms within the pan.
Extra Hen Recipes
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Pound the hen. Place the hen between 2 items of plastic wrap on a piece floor. Use a rolling pin or one thing just like pound each bit to a fair thickness of about 1/3 inch.
Season the hen. Season the hen evenly on each side with salt and pepper.
Pan fry. Warmth the oil over medium-high warmth in a big, heavy-bottomed skillet. Add the hen and prepare dinner for 3 minutes. Flip the hen.
Baste. Flip the warmth to medium and add the butter, garlic, and thyme to the pan with the hen. As soon as the butter has melted, spoon it over the hen repeatedly till the hen is cooked by, about 3 minutes. Switch the hen to a plate and take away the thyme from the pan.
Saute. Add 2 tablespoons of butter to the pan. As soon as the butter has melted, add the shallot and saute till translucent.
Deglaze. Add the white wine and prepare dinner for 1 minute, often stirring with a picket spoon. Make sure to knock any brown bits from the pan into the sauce.
Simmer. Add the lemon juice and hen inventory and simmer for five minutes or till the sauce has lowered by half.
Put all of it collectively. Pour the sauce over the hen breasts and garnish with recent 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 offered as courtesy. Values might range in line with the substances and instruments used. Please use your most well-liked dietary calculator for extra detailed information.
