Serious Eats: Recipes

Dinner Tonight: Parisian Chicken

[Photograph: Blake Royer]

I've never been all that good at cooking boneless, skinless chicken breasts. Afraid to leave them too pink, I often find myself overshooting the cooking and turning out something dry and stringy (or the center is just right, but the edges are tough). Usually I just steer clear of the ubiquitous chicken breast, opting for thighs or just roasting the whole bird. But the technique used in this recipe caught my eye. The breast is butterflied and pounded with a mallet until thin and uniform in thickness, known as paillard, and the result cooks quickly and evenly without guesswork.

I pulled this recipe for Parisian Chicken from Mother's Best, a collection of comfort food dishes from Mother's Bistro and Bar in Portland, Oregon. It's a classic preparation, coating the chicken with flour and egg to give it a golden crust, then making a quick pan sauce with vermouth, lemon juice, butter, and parsley. This delicious and quick dinner is elegant and not too difficult to make.

About the author: Blake Royer founded The Paupered Chef with Nick Kindelsperger, where he writes about food and occasional travels. After a year in Estonia, he's now living in Chicago.

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