Kate Heyhoe

Kate's Global Kitchen

Tipsy Chicken Paillards

by Kate Heyhoe


Serves 4

This can be an elegant dish for guests or a quick and easy weeknight meal. Who would turn down chicken, mushrooms, Swiss cheese and wine? A side dish or egg noodles and a simple salad round out the meal.

You can adapt this basic paillards recipe any way you want—just remember not to overcook them, as they are quite thin. Try adding herbs, such as tarragon, basil or rosemary. The liquid can be broth, juice, any type of wine or even an exotic liqueur, such as Gran Marnier. Top the paillards with a fresh tomato sauce and mozzarella, then broil until the cheese melts. Use bell peppers, paprika and sour cream for that Hungarian touch. Plate the paillards as a bed for holding sautéed matchstick zucchini and carrots. Check to see what's in the fridge that needs to be used up. Got any mustard? Mix it with wine and you've chicken paillards in mustard sauce. Experiment!



4 boneless, skinless chicken breast halves
3 teaspoons butter, divided
1 teaspoon olive oil
2 tablespoons onion, finely chopped
1 clove garlic, peeled and minced
1/4 cup Marsala wine
splash of cognac
1/4 lb. mushrooms, sliced
3 tablespoons grated Swiss cheese
Garnish: minced parsley, chives or chopped green onions


Pound the chicken breast halves until they are about 1/3" thin. Sprinkle each side with salt and black pepper.

Heat 1 teaspoon butter and oil in a large non-stick skillet over high heat, and quickly add the chicken. Cook 45 seconds, then flip the breasts over to the other side, add the cheese, and cook 45-60 seconds on this side, until just cooked through. Remove from heat and keep warm by either tenting with foil or placing the cooked breasts in a low oven.

Melt remaining 2 teaspoons butter in the same skillet over medium flame and sauté onions and garlic until the onion turns slightly brown on the edges. Add the mushrooms and sauté till soft but still a bit firm. Add the Marsala wine, cooking until the sauce thickens slightly. Finally, pour on a splash of cognac, flaming it to burn off the alcohol. Pour this sauce over the breasts and garnish with minced parsley, chives or green onions.


Kate's Chicken Paillard Recipes:


Copyright © 1999, Kate Heyhoe. All rights reserved.


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