Best 11 Chicken Paillards With Lemon Caper Sauce Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Chicken paillards with lemon caper sauce is a classic French dish that is both elegant and delicious. The thin, pounded chicken breasts are quickly pan-fried until golden brown and then topped with a bright and flavorful sauce made with lemon juice, capers, and butter. This dish is perfect for a weeknight meal or a special occasion dinner. It can be served with a variety of sides, such as roasted vegetables, mashed potatoes, or a simple green salad.

Here are our top 11 tried and tested recipes!

CHICKEN PAILLARD WITH LEMON-CAPER SAUCE



Chicken Paillard with Lemon-Caper Sauce image

Similar to chicken piccata, this recipe is easy yet delicious. "Paillard" is a French technique of pounding meat flat before cooking. It works well for chicken breasts because they become tender and cook more quickly, before they get a chance to dry out. (Bonus: more surface area to drench with a delicious lemon-caper sauce.)

Provided by Michael Ruhlman

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 12

4 chicken breasts, boneless and skinless
kosher salt
Freshly ground black pepper
8 teaspoons Dijon mustard, divided (optional), preferably Maille brand
Chopped tarragon leaves (optional), about ¼ cup
1 cup all-purpose flour
3 tablespoons vegetable oil, or another neutral oil
1 large shallot
4 lemon wheels, thinly sliced
1/2 cup dry white wine
3 tablespoons unsalted butter
2 tablespoons capers, drained

Steps:

  • Prepare chicken breasts: Lay the chicken between two large sheets of plastic wrap. With a meat mallet or heavy sauté pan, pound each breast to a ½-inch thickness. Salt each breast liberally, sprinkling from a height to ensure even distribution, then season with pepper. Flip each breast and season the other side. If using mustard and tarragon, spread about 2 teaspoons of mustard and 1 tablespoon chopped tarragon leaves on one side of each breast.Spread flour onto a dinner plate. Dredge breasts by coating them completely with flour, then shake off any excess. (They should be lightly dusted.) Set aside. Repeat with remaining breasts.
  • Pan-fry chicken: Place skillet over high heat. While it's heating, trim, halve, and peel the shallot. When the skillet begins to smoke, add oil. When the oil begins smoking, gently place the chicken breasts in the pan in an even layer, so that they do not overlap. (You may need to work in batches if your skillet is smaller.) Allow them to cook undisturbed until they are nicely browned on the first side, about 3 minutes. Do not move the chicken around while it cooks, or the crust will stick to the pan. Meanwhile, mince the shallot.After the first side is browned, flip the breasts and finish cooking, 2-3 minutes. (Depending on the strength of your range, you may need to turn the heat down so the flour doesn't burn.) When they are just cooked through and have only a little give when pressed with a finger, 6-8 minutes total, transfer them to a wire rack over a rimmed baking sheet.
  • Lower the heat to medium. Add the minced shallot and stir with a wooden spatula. Add the lemon wheels and a pinch of salt; stir, but do not flip the lemons (they'll caramelize better if left to cook on one side). Scrape up any bits of flour and fat at the bottom of the pan. Once the shallots are caramelized and the lemons have begun to brown, about 2-3 minutes, add the wine and stir. When about half the wine has cooked off, turn the heat to high. Add the butter to the pan one tablespoon at a time, shaking and moving the pan continuously until all the butter has melted and emulsified into the sauce. Add the capers, stir, and remove pan from heat. Transfer chicken to a platter, then spoon the sauce over each breast. Arrange lemon wheels on top and serve immediately.

CHICKEN WITH LEMON-CAPER SAUCE



Chicken with Lemon-Caper Sauce image

A rich chicken dish, perfect for a special meal.

Provided by ALISSASMOM

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 30m

Yield 2

Number Of Ingredients 9

1 pinch salt
½ cup all-purpose flour
2 (6 ounce) skinless, boneless chicken breast halves
2 tablespoons olive oil
¼ cup dry white wine
¼ cup lemon juice
¼ cup cold unsalted butter, cut into pieces
2 tablespoons capers, drained
2 lemon wedges

Steps:

  • Mix together salt and flour in a small dish or plastic bag, then coat chicken and shake off excess. Heat olive oil in a skillet over medium-high heat. Shake excess flour from chicken, then brown in hot oil until both sides are golden-brown, and the inside has turned white and firm, 3 to 4 minutes per side.
  • Remove the chicken, and set aside in a warm place. Pour white wine into the skillet, and allow to boil as you dissolve the cooked bits from the bottom of the pan. Add the lemon juice, and allow to come to a boil, cook for a few minutes until reduced by half.
  • Sprinkle the cubed butter into the boiling sauce. Swirl and shake the pan vigorously to dissolve the butter, thus thickening the sauce. The butter must never come to rest, or the sauce will separate and become oily. Once the butter has completely incorporated, remove from heat and stir in capers.
  • To serve, pour lemon-caper sauce over the chicken, and serve with a wedge of lemon.

Nutrition Facts : Calories 661.9 calories, Carbohydrate 29.2 g, Cholesterol 159.8 mg, Fat 39 g, Fiber 1.9 g, Protein 43.3 g, SaturatedFat 17.1 g, Sodium 372 mg, Sugar 1.2 g

CHICKEN PAILLARDS WITH LEMON CAPER SAUCE



Chicken Paillards With Lemon Caper Sauce image

Make and share this Chicken Paillards With Lemon Caper Sauce recipe from Food.com.

Provided by ellie3763

Categories     Chicken

Time 35m

Yield 6 serving(s)

Number Of Ingredients 10

6 boneless skinless, chicken breast halves
1/2 cup all-purpose flour
1/4 cup canola oil
4 tablespoons butter
2 shallots, finely minced
splash white wine
3 tablespoons capers, drained
6 tablespoons fresh squeezed lemon juice
3/4 cup rich chicken broth (1 cup of low sodium prepared stock reduced to 3/4 cup)
freshly minced parsley (to garnish)

Steps:

  • Place each chicken breast half between sheets of plastic wrap and hammer with a mallet, or the bottom of a small frying pan, to about a 1/4 inch thickness.
  • Add oil to a saute pan until the bottom is just covered, and set it over a medium-high flame until quite hot. Season chicken with salt and pepper and lightly dredge in the flour, shaking off any excess.
  • When the pan is ready, add 1 tablespoon of butter and swirl to spread it evenly, and immediately add 2-3 pieces of chicken. Cook about 2 minutes on the first side, turning when the bottom is nicely browned. About 1-2 minutes on the second side should do it. Transfer the cooked pieces to a warm platter, add more oil and butter to the pan, and repeat the process with a second (and third) batch of chicken, as necessary.
  • Drain any excess oil from the pan, deglaze with a splash of white wine, and cook until almost fully reduced.
  • Toss in a fresh tablespoon of butter and the minced shallots, and cook for about a minute.
  • Add the capers, lemon juice, and chicken stock. Cook until slightly thickened.
  • Remove the pan from the heat, swirl in another 1-2 tablespoon of butter and some chopped parsley. Check for seasoning, and pour over the chicken breasts to serve.

CHICKEN PAILLARD WITH LEMON AND CAPERS



CHICKEN PAILLARD WITH LEMON AND CAPERS image

Yield 4 Servings

Number Of Ingredients 12

4 Chicken breasts, boneless, skinless, pounded to ¼ inch thick
½ cup Flour
2 tbsp Unsalted butter
2 tbsp Olive oil
3 tbsp Shallots, finely chopped
2 tbsp Capers, rinsed
½ cup Chicken broth
¼ cup Dry white wine
2 tbsp Lemon juice
2 tbsp Parsley, chopped
1 tbsp Unsalted butter
Salt and Pepper

Steps:

  • Season chicken breasts with salt and pepper; dredge in flour, shaking off excess flour. Heat a large sauté pan over medium heat; melt half of the butter and half of the olive oil together. Add 2 chicken breast, cook till golden brown on each side. Remove from pan and place onto a plate. Repeat with remaining chicken. Add 1 tablespoon of butter, melt and add shallots and capers. Cook till shallots are translucent. Add chicken broth, white wine, and lemon juice. Bring to a boil, making sure to scrape up any brown bits on the bottom of the pan. Reduce heat to medium low and add chicken back into the pan, cover, reduce heat to low and cook for 5 to 7 minutes. Remove meat from the pan, season sauce with salt and pepper and serve.

SAUTEED CHICKEN PAILLARDS WITH MUSCAT SAUCE



Sauteed Chicken Paillards with Muscat Sauce image

Categories     Wine     Chicken     Fruit     Poultry     Sauté     Quick & Easy     Fortified Wine     Fall     Grape     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 8

1/4 cup all-purpose flour
4 skinless boneless chicken breast halves (about 1 1/2 pounds), tenders removed, breasts pounded to 1/4-inch thickness
4 tablespoons (1/2 stick) unsalted butter, divided
1 tablespoon minced shallots
1 cup red muscat grapes or other red grapes, halved, seeded
1/4 cup dry fruity white wine
1 tablespoon whipping cream
1 tablespoon chopped fresh tarragon

Steps:

  • Place flour in dish. Sprinkle chicken with salt and pepper. Dredge in flour to coat.
  • Melt 2 tablespoons butter in large skillet over medium-high heat. Add chicken; sauté until cooked through, about 2 minutes per side. Transfer to platter; tent with foil. Melt remaining butter in same skillet over medium-high heat. Add shallots and grapes; sauté, stirring occasionally, 2 minutes. Add wine; bring to boil. Add cream; bring to simmer. Stir in tarragon. Season with salt and pepper. Spoon over chicken.

CHICKEN PAILLARDS WITH CHERRY SAUCE & PARSLEY RICE



Chicken Paillards with Cherry Sauce & Parsley Rice image

A "paillard" is a slice of meat pounded very thin, then sauteed or grilled at high heat. This version works for a weeknight dinner or a standout for guests. -Lisa Speer, Palm Beach, Florida

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 14

3-1/4 cups chicken stock, divided
1-1/2 cups uncooked basmati rice
4 boneless skinless chicken breast halves (4 ounces each)
1/2 teaspoon sea salt
1/4 teaspoon pepper
1-1/2 teaspoons olive oil
1/2 cup finely chopped sweet onion (about 1 small)
3 tablespoons butter, divided
1 garlic clove, minced
3/4 cup dried tart cherries
1/3 cup balsamic vinegar
3 tablespoons tawny port wine
1/4 teaspoon Dijon mustard
1/3 cup minced fresh parsley

Steps:

  • In a large saucepan, bring 2-1/4 cups stock and rice to a boil. Reduce heat; cover and simmer for 15-20 minutes or until liquid is absorbed and rice is tender., Meanwhile, pound chicken with a meat mallet to 1/4-in. thickness; sprinkle with salt and pepper. In a large skillet, cook chicken in oil over medium heat for 4-5 minutes on each side or until no longer pink. Remove and keep warm., In the same skillet, cook and stir onion in 1 tablespoon butter over medium-high heat for 1-2 minutes or until tender. Add garlic; cook 1 minute longer. Add the cherries, vinegar, wine and remaining stock, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is reduced by half and cherries are plump, about 6 minutes. Stir in mustard., Fluff rice; stir in parsley and remaining butter; serve with chicken and sauce.

Nutrition Facts : Calories 643 calories, Fat 15g fat (8g saturated fat), Cholesterol 89mg cholesterol, Sodium 792mg sodium, Carbohydrate 88g carbohydrate (18g sugars, Fiber 2g fiber), Protein 34g protein.

CHICKEN WITH LEMON-CAPER SAUCE



Chicken with Lemon-Caper Sauce image

Lemon lovers will savor the citrus sauce that enhances this moist chicken. The hint of garlic adds to this entree's appeal. -Rebecca Baird, Salt Lake City, Utah

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 12

3 garlic cloves, minced
1 tablespoon canola oil
4 boneless skinless chicken breast halves (5 ounces each)
Dash salt and pepper
1 cup cold water, divided
1/4 cup reduced-sodium chicken broth
1 tablespoon butter-flavored sprinkles
1 tablespoon lemon juice
1 reduced-sodium chicken bouillon cube
1 tablespoon cornstarch
3 tablespoons capers, drained
1 teaspoon olive oil

Steps:

  • In a large skillet coated with cooking spray, cook garlic in oil over medium heat for 1 minute. Add the chicken; sprinkle with salt and pepper. Cook for 5-7 minutes on each side or until a thermometer reads 17-°. Remove and keep warm. , In a small bowl, combine 3/4 cup water, broth, butter-flavored sprinkles, lemon juice and bouillon; add to skillet. , Combine cornstarch and remaining water until smooth; gradually stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in capers and olive oil. Return chicken to pan; turn to coat. Serve chicken with sauce.

Nutrition Facts : Calories 213 calories, Fat 8g fat (1g saturated fat), Cholesterol 79mg cholesterol, Sodium 598mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 29g protein. Diabetic Exchanges

CHICKEN PAILLARDS WITH LEMON-BUTTER SAUCE



Chicken Paillards with Lemon-Butter Sauce image

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.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Number Of Ingredients 7

4 chicken paillards (from 2 breast halves)
Salt and pepper
1 tablespoon extra-virgin olive oil
1 tablespoon plus 2 to 3 tablespoons cold unsalted butter (cut into small pieces)
1/4 cup minced or sliced shallot
Segments and juice of 2 lemons
3/4 cup low-sodium chicken stock

Steps:

  • 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.

CHICKEN PAILLARD WITH PARMESAN BREAD CRUMBS



Chicken Paillard With Parmesan Bread Crumbs image

This recipe doesn't take long to get on the table, and you can get some aggression out at the start of the process by pounding down the chicken breasts. Then dredge the chicken in bread crumbs and Parmesan and sauté it in butter. At the end, you'll spoon brown butter over the top and add a sprinkling of capers for a very simple meal that looks very fancy indeed.

Provided by Jennifer Steinhauer

Categories     dinner, easy, weekday, one pot, main course

Time 40m

Yield 6 servings

Number Of Ingredients 17

6 boneless, skinless chicken breasts
3/4 cup all-purpose flour
3 large eggs
4 1/2 cups fresh, soft bread crumbs
1 cup finely grated Parmigiano-Reggiano
6 tablespoons finely chopped flat-leaf parsley
Kosher salt
black pepper
6 tablespoons extra virgin olive oil
12 tablespoons (1 1/2 sticks) unsalted butter
1 rosemary sprig, broken in half
1 dried chile d'arbol, broken in half
2 cloves garlic, sliced
2 heads escarole, core removed, leaves separated and cleaned
Lemon wedge, for seasoning
2 tablespoons chopped capers
Finely grated zest of 1 lemon

Steps:

  • Place chicken breasts between 2 pieces of plastic wrap, and pound to an even thickness of 1/3 inch. Spread flour in a wide shallow bowl or pie pan. Beat eggs in another wide shallow bowl. In a third such bowl or dish, combine bread crumbs, Parmigiano-Reggiano and 3 tablespoons parsley.
  • Season chicken with salt and pepper. Dredge in flour, then in egg, then in bread crumbs, pressing to help crumbs adhere. Place 2 large sauté pans or skillets over high heat for 2 minutes. Place 2 tablespoons olive oil in each pan and swirl pans so oil spreads. Heat until shimmering, 30 to 60 seconds.
  • Carefully place 3 chicken breasts in each pan. Cook 3 minutes, then add one tablespoon butter to each pan. Continue to cook until undersides are golden brown, about one more minute. Reduce heat to medium, turn chicken and cook again until golden brown and chicken is opaque in center, 2 to 3 minutes. Transfer chicken to a baking sheet, cover with foil and keep warm.
  • Return unwashed pans to medium heat and swirl one tablespoon olive oil into each. Divide rosemary and chili between pans and let sizzle for 30 seconds. Add half the garlic to each pan, stir a few seconds, then add escarole to each pan. Season with salt and pepper and sauté gently until greens have just wilted, 2 to 3 minutes. Season with a squeeze of lemon and transfer to a large warmed platter. Top with chicken, cover with foil and keep warm.
  • Wipe out one pan and return to medium heat. Add remaining 10 tablespoons butter and cook until it is browned and has a nutty fragrance. Remove from heat, wait a few seconds and add capers, lemon zest and remaining 3 tablespoons parsley. Adjust salt and pepper as needed. Spoon brown butter and capers over chicken and greens.

Nutrition Facts : @context http, Calories 920, UnsaturatedFat 25 grams, Carbohydrate 33 grams, Fat 52 grams, Fiber 3 grams, Protein 77 grams, SaturatedFat 22 grams, Sodium 1033 milligrams, Sugar 3 grams, TransFat 1 gram

CHICKEN PAILLARD WITH CAPER BROWN BUTTER



Chicken Paillard With Caper Brown Butter image

Make and share this Chicken Paillard With Caper Brown Butter recipe from Food.com.

Provided by Colbys Mom

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

4 (6 ounce) boneless skinless chicken breast halves, tenderloins removed
1 1/2 cups fine fresh breadcrumbs
1/3 cup grated parmesan cheese
6 tablespoons unsalted butter
2 tablespoons fresh lemon juice
1 tablespoon capers, drained

Steps:

  • Flatten chicken breasts between sheets of plastic wrap to 3/8" thickness.
  • In 9" pie plate or large shallow dish, combine bread crumbs and grated Parmesan.
  • In cup, on HIGH power, microwave 2 tbsp butter until melted, about 20 seconds; stir in 3/4 tsp salt and 1/2 tsp pepper.
  • Working with 1 breast at a time, brush 1 side with melted butter.
  • Place, butter side down, in crumbs; press down to coat.
  • Brush top of breast with butter; turn over and coat with crumbs.
  • Place on waxed-paper lined baking sheet.
  • Repeat with remaining breasts.
  • In each of 2 large non-stick skillets, melt 1 tbsp butter until foamy.
  • Place 2 chicken breasts in each pan; cook over medium heat 6 minutes; turning once, until coating is golden brown and chicken is cooked through (adjust heat if crumb mixture is browning too quickly).
  • Remove chicken to serving platter; wipe one of the skillets clean.
  • In clean skillet, melt remaining butter; cook over medium heat until light golden and smells toasted.
  • Stir in lemon juice and capers.
  • Pour over chicken.

CHICKEN PICCATA WITH CAPERS



Chicken Piccata with Capers image

This is a quick and easy recipe for chicken piccata with a caper sauce.

Provided by Sandra1980

Categories     World Cuisine Recipes     European     Italian

Time 25m

Yield 4

Number Of Ingredients 11

4 (6 ounce) skinless, boneless chicken breast halves
¼ cup all-purpose flour
1 tablespoon butter
1 tablespoon olive oil
½ cup white wine
¼ cup fresh lemon juice
2 tablespoons capers
2 teaspoons minced garlic
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
2 tablespoons chopped fresh flat-leaf parsley

Steps:

  • Place each chicken breast between 2 sheets of heavy-duty plastic wrap. Pound breasts to 1/2-inch thickness using a meat mallet or small heavy skillet.
  • Spread flour into a wide, shallow dish. Press chicken into flour to coat completely.
  • Melt butter with olive oil in a large skillet over medium-high heat; cook chicken in hot butter mixture until no longer pink in the center and the juices run clear, 3 to 5 minutes per side. Remove chicken from skillet to a serving platter and cover with a lid to keep warm.
  • Pour white wine, lemon juice, capers, and garlic into the pan. Bring the liquid to a boil while scraping the browned bits of food from the bottom of the pan with a wooden spoon; cook at a boil until slightly thickened, about 2 minutes. Season the mixture with salt and pepper.
  • Drizzle sauce over and around the chicken; garnish with parsley.

Nutrition Facts : Calories 330.4 calories, Carbohydrate 9.6 g, Cholesterol 111.4 mg, Fat 11.8 g, Fiber 0.5 g, Protein 39.3 g, SaturatedFat 3.8 g, Sodium 386.6 mg, Sugar 0.7 g

Tips:

  • For the best results, use thin-cut chicken breasts or thighs. If your chicken breasts are thick, you can pound them out to an even thickness before cooking.
  • Season the chicken breasts generously with salt and pepper before cooking. This will help to enhance the flavor of the chicken.
  • Cook the chicken breasts over medium-high heat until they are golden brown and cooked through. Be careful not to overcook the chicken, or it will become tough.
  • Make the lemon caper sauce while the chicken is cooking. This will allow the flavors to meld and develop.
  • Serve the chicken paillards immediately with the lemon caper sauce. You can also garnish the dish with fresh parsley or chives.

Conclusion:

Chicken paillards with lemon caper sauce is a quick and easy dish that is perfect for a weeknight meal. The chicken is tender and juicy, and the lemon caper sauce is tangy and flavorful. This dish is sure to please everyone at the table.

Related Topics