FOOD NEWS
The Chicken Dish Daniel Boulud Makes For Low Effort, High Reward Flavor
BY RYAN CASHMAN
When it comes to fast and easy meals, chef Daniel Boulud is a big fan of chicken paillard. He told Food & Wine it is “a quick and flavorful way to cook a chicken breast.”
Chicken paillard consists of thinly-pounded chicken breasts with a simple yet tasty flavoring that’s cooked over high heat. The dish is essentially grilled chicken with a twist.
To make chicken paillard, first slice chicken breasts in half. Use a mallet or anything you have handy to pound the chicken to tenderize the meat and shorten cook time.
After tenderizing the chicken, marinate it in assorted spices and herbs like cracked black pepper, thyme, olive oil, and rosemary. You can adapt the seasonings to your liking.
Boulud grills the chicken over direct, high heat on both sides. After grilling, you can brush the chicken with Dijon mustard and top it with toasted, buttery bread crumbs.
Boulud suggests pairing chicken paillard with rice, roasted veggies, or potatoes. Whatever you choose, you’ll enjoy a quick and flavorful dish, ready in less than an hour.
