Keto French Chicken Paillard
How to Make It
Step 1
Thinly slice the chicken breasts. Then, pound the chicken breasts flat with a kitchen mallet for quick cooking later. Season the breasts with salt, pepper, lemon pepper, dried thyme, and dried parsley.
Step 2
Begin heating the olive oil in a large pan at high heat. Once hot, add the chicken breasts to the oil, seasoned-side down. Cook the chicken on both sides until done. Leave the pan of chicken aside for serving later, but keep the chicken covered to stay warm.
Step 3
Either while the chicken is cooking or afterward, start melting all of the butter in a new large saucepan. Once the butter is melted, keep the heat on low while you stir in tapioca flour. Whisk the flour and butter together over low heat as the mixture thickens and browns to form a roux. This can take around 10 minutes or more.
Step 4
With the heat still on low, stir dijon mustard into your roux. Then, whisk in chicken broth and capers. Now you can turn the heat up to get the mixture bubbling as you continue stirring the saucepan. Let the mixture cook down until a sauce is formed.
Step 5
To dress the salad before you plate it, add all the arugula to a large mixing bowl. Dress the arugula with extra virgin olive oil, lemon juice, and salt. Toss the ingredients together, then grab your serving plates for plating the paillard.
Step 6
Spoon the sauce you made onto the base of each plate. Then, add the dressed arugula on top of the sauce. Add a chicken breast to each plate. You can garnish the plates with parsley, more capers, or a drizzle of EVOO.
Ingredients
- Chicken Breast Boneless Skinless Raw – 1 lb
- Salt – 0.25 tsp
- Black pepper – 0.25 tsp
- Lemon pepper seasoning – 0.25 tsp
- Thyme, dried – 0.5 tsp
- Parsley, dried – 1 tsp
- Olive Oil – 0.5 tbsp
- Butter, unsalted – 8 tbsp
- Tapioca Flour – 3 tsp
- Dijon mustard – 2 tbsp
- Chicken broth – 0.33 cup
- Capers – 1 tsp, whole pieces
- Arugula – 3 oz
- Extra virgin olive oil – 3 tbsp
- Lemon juice – 0.5 tbsp
- Salt – 0.25 tsp