Chicken Paillard with Brandy Sauce

Quick, easy and delicious … what more could you want?!  Enjoy!


  • 1/2 cup flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 6 skinless, boneless chicken breast halves, pounded
  • 2 tablespoons butter
  • 1 tablespoon vegetable oil
  • 2 shallots, minced
  • 2 tablespoons lemon juice
  • 2 tablespoons brandy
  • 2 tablespoons chopped parsley

In a shallow bowl, combine flour, salt, and pepper.  Dredge chicken breasts in flour mixture to coat.  Shake off excess.

In a large frying pan, heat butter and oil over medium heat.  Add chicken and cook, turning, until opaque throughout, and browned, about 10-15 minutes.  Remove and set aside.  Add shallots to pan and cook until soft, about 2 minutes.  Return chicken to pan with any juices that may have collected.

Increase heat to medium-high; add lemon juice and brandy.  Ignite carefully with a match.  After flames subside, transfer chicken and sauce to a serving platter.  Sprinkle with chopped parsley and serve.

*Note:  Does not produce a lot of sauce, the addition of chicken broth would allow for more sauce.


28 thoughts on “Chicken Paillard with Brandy Sauce

    • Thank you Ruth! Ha ha … playing with fire in the kitchen is too much fun! lol I just made something last night that involved torching the pan … I’ll post that later. I hope you are enjoying your weekend!

  1. Waah, the ignite the brandy part will already be a major kitchen stunt for me, haha. I guess I’ll just stare at the yummy photo. Good thing, I have the previous recipe to make. 🙂

  2. Pingback: Our Weekly Menu 4/1/12 « What to Cook?

  3. I just made this for my family and it was fantastic. I did make some changes by adding paprika to the seasoning and I used Bourbon instead of brandy. I will be re-posting this recipe.

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