How to cook your chicken: So it's juicy and delicous! Start with a whole bird, or break it down into wings, legs, thighs, drumsticks, and two perfectly butterflied breasts. We have roasted, baked, broiled, sauteed, and braised recipes that make the best of different parts of the chicken (and some for the whole bird).
A paillard is simply a skinless, boneless chicken breast half that you butterfly and pound thin. It’s one of the speediest routes to a lean meal: While you prep and sauté it, roast some squash and red onion, then place it on top with fresh spinach and crisp fried sage.
Watch how to make chicken paillards and make this recipe