A chicken paillard is just a fancy French way of describing pounded chicken cutlets. As a technique for home cooks, it's one of the most useful; Once you know how to do it, a hot chicken dinner is only a few minutes away. When pounded to a quarter inch, chicken breast takes about four minutes total to cook in a hot skillet.
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Cold and briny with the fresh, salty-air scent of the ocean, oysters are the only animal commonly consumed live in the Western world. Paired with an ice cold beer, or a crisp, dry white wine or champagne, they are the perfect hor d'oeuvre or appetizer. The key is knowing how to select them, and how to open them.