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Chicken Paillard with White Wine Pan Sauce
and bulgur / baby kale salad

Active: 40 Total: 40

This French-inspired dinner feels like something special, but is simple enough for a weeknight. If you have time to halve and thin the chicken ahead of time, the rest of the meal comes together super fast. 

Tags
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Bulgur:
  • Bulgur, uncooked - 1 cup
Chicken Paillard with White Wine Pan Sauce:
  • Shallots - 2 cloves, diced
  • Chicken breasts, boneless and skinless - 1 lb, halved and pounded thin
  • Parsley, curly-leaf - 2 Tbsp, chopped
  • Oil, cooking - 2 Tbsp
  • Butter, unsalted - 2 Tbsp
  • Flour, all-purpose - 1 Tbsp
  • Wine, white - 1/2 cup (sub stock)
  • Stock, any type - 1 cup
  • Lemon juice - 2 tsp
  • Mustard, preferably a whole grain variety - 2 tsp
Baby Kale Salad:
  • Lemon juice - 1 Tbsp
  • Oil, olive - 1 Tbsp
  • Baby kale - 6 oz (sub any salad greens)
  • Cheese, parmesan - 1/4 cup, sliced with a vegetable peeler or grated
  • Black pepper - for serving

Nutrition Facts

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Prep

  1. Cook bulgur - (Skip if made ahead for Monday.) Combine bulgur with 2x the amount of water (or use stock if you prefer) in a saucepan. Add in some salt. Bring to a boil covered. Lower heat, keep covered, and cook until liquid is absorbed, 10 to 12 minutes. (Can be done up to 5 days ahead)

  2. Shallots - Dice shallots. (Can be done up to 5 days ahead)

  3. Chicken - Slice in half and thin with a tenderizer. Season with some salt and pepper. (Can be done 1 day ahead)

  4. Parsley - Chop parsley.

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Make

  1. In a large mixing bowl. Whisk together lemon juice (portion for salad) and olive oil. Add baby kale and parmesan cheese on top and set aside (wait to toss until just before serving).

  2. Heat a skillet over medium heat. Add cooking oil. Working in batches if needed, sear chicken on both sides until golden and just cooked through, ~3 minutes per side. (Add more oil to the pan if it starts to look dry.) Set chicken aside.

  3. To heated pan add butter. When butter melts, add shallots and saute until tender, 1 to 2 minutes.

  4. Sprinkle flour over shallots and stir until no dry spots remain. Slowly pour wine into pan and bring to a simmer. Add stock and simmer liquids until reduced by about half, 3 to 6 minutes.

  5. Remove the pan from the heat and stir in lemon juice (portion for chicken), mustard, and parsley. Add the chicken back to the pan and spoon sauce over top.

  6. If bulgur was made ahead, reheat in the microwave.

  7. Serve chicken and sauce over bulgur. Toss salad and top with black pepper. Enjoy!

Nutrition Facts

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Reviews

Ratings

Original (3)
Gluten-free (1)
No ratings yet.
Paleo (0)
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Vegetarian (0)

2 reviews

Delicious! Used chicken tenders. Subbed broth for wine. Subbed riced cauliflower for quinoa. Used spring mix and omitted the parmesan.

By: Alyssa
Posted: Sep 24, 2022
Diet: Gluten-free
0 Helpful

I added garlic to the pan sauce and used frozen brown rice in place of the bulgher. Super easy and flavorful.

By: Alison
Posted: Sep 24, 2022
Diet: Original
0 Helpful