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Article: Chicken Paillard

Chicken Paillard

Chicken Paillard


  • 2, boneless skinless chicken breasts – each about 5 ounces
  • il Fustino Arbequina EVOO
  • kosher salt
  • 3, medium tomatoes – peeled, cored and diced
  • 1, shallot
  • il Fustino Aged Balsamic
  • 1, lemon
  • Pomegranate Pickled Onions – to serve


Cover each chicken breast in plastic wrap and pound out the meat lightly, until it has an even thickness throughout. Season with salt.

Heat enough EVOO in a saute pan to coat the bottom of the pan with a layer that is about 1/8 inch deep.

Heat over high heat.

Once oil is heated as chicken to pan and turn down the heat to medium high. Cook about 4 minutes each side until each side is browned.

For the sauce: Place the tomatoes and minced shallots in a small bowl, pour about 1/3 cup of EVOO over the top to soak the tomatoes. Sprinkle with salt. Add a drop of balsamic and the juice of half a lemon.

Stir gently to mix.

Serve chicken topped with the tomato sauce, a side of our pickled onions and a side salad.