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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 (39)
Gluten-free (3)
No ratings yet.
Paleo (0)
Vegetarian (3)

15 reviews

I made both the chicken and the vegetarian version and they were both yummy and easy!

By: Lindsey
Posted: Oct 06, 2022
Diet: Vegetarian
0 Helpful

Great weeknight meal. The salad was surprisingly good and I don't like salads.

By: Jason
Posted: Oct 04, 2022
Diet: Original
0 Helpful

Very fast and easy plus tasty. Nice bang for your buck.

By: Alana
Posted: Oct 03, 2022
Diet: Original
0 Helpful

Very good! A little bit of work for a weeknight so I saved it for Friday night and it was a hit.

By: Jennifer
Posted: Oct 01, 2022
Diet: Original
0 Helpful

I skipped the salad and used frozen cauliflower rice instead of bulgur. The chicken was great and easy to make. Tasty sauce!

By: Caitlin
Posted: Sep 30, 2022
Diet: Original
0 Helpful

I think I reduced the sauce too much because it was hard to spoon over the chicken and got too thick. Otherwise it had great flavor and the chicken came out tender!

By: Sarah
Posted: Sep 30, 2022
Diet: Original
0 Helpful