IT’S TIME to dust off your high school French and create something delicious for dinner tonight. “Paillard” (pronounced “pai-aar”) is a French word that not only refers to chicken but to any boneless meat that has been pounded thin. If you’re short on time, paillard is a good technique to quickly get a meal started without sacrificing flavor. Most notably, too, is that the meat can also be grilled or sautéed to be considered paillard. You can pair your chicken paillard with fresh greens like arugula or even crispy almonds for a bit of crunch! Turning your chicken into paillard breaks down the fibers of the meat and helps it to cook more evenly while also making it more tender.
Try this:
To help large chicken breasts cook evenly, try cutting them in half horizontally before flattening them.
If you don’t have
