Chicken Paillard

If you’re looking for a quick and classic chicken dish that’s good any time of year, this is it. The French paillard technique of butterflying meat, whether it’s steak, chicken, or anything else, is a wonderful way to quickly and evenly cook animal proteins. I use it a lot in the kitchen. In terms of lightly pounding the chicken here, any sort of flat butcher mallet or reversible meat tenderizer works great. If you don’t have either, well, the bottom of a pot works in a pinch.