Before making this dish, read our handy instructions on how to make chicken paillards.Lemon segments give this dish great flavor. To segment the fruit, cut away all the peel and white pith. Then slice along the membranes. Serve the chicken and sauce over fresh spinach.



Ingredient Checklist


Instructions Checklist
  • Season chicken paillards on both sides with salt and pepper. Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat until butter foams. Add two paillards, and saute on one side until golden brown, about 2 minutes. Reduce heat to medium. Flip, and saute paillards until cooked through, about 2 minutes. Transfer to a plate. Raise heat to medium-high, and repeat with two remaining paillards.

  • Add shallot to skillet, and cook over medium heat, adding oil or butter as needed, stirring often, until golden, about 1 minute. Raise heat to medium-high. Add lemon segments and juice, chicken stock, and any plate juices, and deglaze the pan, scraping brown bits from bottom with a wooden spoon. Simmer until sauce reduces by half, about 3 minutes. Gradually stir in remaining 2 to 3 tablespoons butter until just melted. Season to taste.

Cook's Notes

Other good flavorings for chicken include mushrooms, garlic, capers, Dijon mustard, tarragon, parsley, and chives. Try deglazing the pan with white wine or vermouth.

Reviews (9)

37 Ratings
  • 5 star values: 11
  • 4 star values: 11
  • 3 star values: 11
  • 2 star values: 4
  • 1 star values: 0
Rating: 5.0 stars
This recipe is so easy and delicious. I halved the recipe (used 2/3 of a pound of chicken breast total) and cut the chicken in half and then used a freezer bag to pound the chicken very thin. I used finely diced onion instead of shallot because it was what I had on hand, and I used only 1/2 of a lemon (juice only) because other commenters said that the full amount was too much. I added parsley at the end. Mine did cook a little longer than the 2 minutes each side. Also, instead of chicken broth from a carton, I used 1 cube bouillon to make the broth. I will definitely make this again and also try some of the variations.
Rating: 5 stars
Quick & delicious! I topped the chicken with fresh spinach & parmesan shavings. Used the pan sauce as a dressing. 😃
Rating: 5 stars
This recipe turned out great ! Very simple and flavorful. I did reduce the lemon to one after reading the reviews and it was still lemony.
Rating: 3 stars
Not too difficult to make chicken cutlets, and they're tasty, but Beware of the ACID SAUCE !!! I used just 1 lemon with slices, and the sauce turned out a disaster: like a vinegar, impossible to save with sugar, or honey or salt or by adding more broth or butter... I do not recommend this sauce, at all, unless you'll use just 3 slices of lemon Without any additional juice.
Rating: Unrated
Messy but good
Rating: Unrated
My 5 year old just said mmmm I love this sauce! This will definitely be a staple in our home. Its all ingredients that I always have on hand!
Rating: 5 stars
i saw this in the mag about 2 years ago... made it and everyone LOOOVED it but unlike the other reviews i used more lemons, added garlic and capers .... This is the dish to make if you want to impress!!!
Rating: Unrated
I have made this twice. Everyone loved it. First time I served it with pasta, next with long grain and wild rice. Sauce was good on both. I used one lemon and cut the fat by not adding the butter in the end. I used one boneless breast half cut in 4 pieces to make it easier to handle. Also easier to feed kids the smaller pieces.
Rating: Unrated
TOTALLY agree - this was FANtastic! The ENTIRE family loved it, but we all agreed it could use a bit less lemon. We'll go with one next time and see how it goes. (Maybe our lemons are larger than "normal?") Even the 8 year old and 10 year old asked for more - of EVERYthing!
Rating: Unrated
This was sooo good! The only thing I would change is reduce the lemon number to one. My boyfriend is still talking about how good this was, and I made it almost two weeks ago!