Chicken Paillard

One of my favorite restaurants in San Francisco is a tapas restaurant called  Cha Cha Cha.  Everything is served in small portions and is meant to be shared (Everything is SO good that you won’t want to share.), so you have an option of ordering many different little plates.  The cajun shrimp and steamed black mussels are among some of my favorite dishes at Cha Cha Cha.  I do think that my most favorite dish there is the Chicken Paillard, grilled chicken breasts strips with a Dijon mustard cream sauce.  Pair that with a pitcher glass of their sangria and I am one drunk happy diva!

The following recipe is SUPER easy to make and it tastes pretty damn good.  I am not too sure it tastes exactly like the Cha Cha Cha’s chicken paillard, but it does rival in tastiness.

I placed mine on a bed of mixed green lettuce and served it with a crusty bread.  As you can see from the picture that there are no grill marks, since I pan fried my chicken.  Don’t worry it will still taste good.



Chicken Paillard

recipe adapted from: up your flavor


8 4-oz skinless, boneless single chicken breasts
2 tablespoons Olive oil (up to 3)

2 cups Heavy cream
1 tablespoon Worcestershire sauce
2 tablespoons Dijon Mustard (up to 3)
2 tablespoons Minced fresh basil
¼ teaspoon Salt
¼ teaspoon Ground black pepper


dijon mustard sauce:
In a medium saucepan, combine all the sauce ingredients. Place over medium heat, and, stirring occasionally, simmer for 15 - 20 min. Remove from heat and whisk for 1 - 2 minutes, or until it begins to thicken. Taste and adjust the seasoning if necessary. Set aside and keep warm.

Cut each breast lengthwise into 3 - 4 strips. Place the strips on a cutting board and pound each piece with the smooth side of a mallet to 1/4" thickness (6 mm). Brush each piece with olive oil, cover, and refrigerate.

Light a charcoal or gas grill. Remove the chicken from the fridge 30 min before grilling. Grill over a medium fire for 2-3 min./side.

Pool the mustard sauce on each place and arrange 3 paillards (breasts) on top. Serve at once.

Wait!  Before you go, you have to do one thing for me….

 Promise me you will dip your bread into the sauce.  I’m not kidding!  You have to do it!  It’s too good not to do…





One Response to “Chicken Paillard”

  1. 1

    Nessa — June 23, 2010 @ 5:23 pm

    I want some!!!

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