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 saute it, roast some squash and red onion, then place it on top with fresh spinach and crisp fried sage.



Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425 degrees. Distribute squash and onion evenly on 2 rimmed baking sheets. Drizzle with 1 tablespoon oil, season with salt, and toss to coat. Spread in a single layer and roast until squash is tender, about 15 minutes.

  • Meanwhile, pound chicken to a 1/8-to-1/4-inch thickness. Season on both sides with salt and redpepper flakes. Heat a large skillet to medium-high heat. Swirl in remaining tablespoon oil, then butter. Fry sage until just crisp, about 1 minute; let drain on a paper towel.

  • Working in 2 batches, add chicken to pan and cook until golden and cooked through, about 1 minute on each side. Divide chicken among 4 plates and top with spinach, squash, onion, and sage.

Cook's Notes

Flavor Swap:

Instead of squash and onion, go for a more traditional topping of chopped fresh tomatoes and arugula tossed in olive oil.

Reviews (1)

115 Ratings
  • 5 star values: 13
  • 4 star values: 22
  • 3 star values: 53
  • 2 star values: 23
  • 1 star values: 4
Rating: 5 stars
This recipe was delicious! The only thing I needed to do was add a bit more olive oil with the second and third chicken breasts. Otherwise, one of the best I've ever made.