Chicken Paillards with Orange Thyme Butter

Chicken Paillards with Orange Thyme Butter
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Recipe for Chicken Paillards with Orange-Thyme Butter. This recipe lets you master the art of fine cooking at your own pace and in your own kitchen.


  • 4 tablespoons unsalted butter
  • 2 tablespoons ground almonds
  • 1 tablespoon fresh orange juice
  • 1 teaspoon fresh thyme leaves
  • 1/2 teaspoon grated orange zest
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground pepper
  • 4 boneless, skinless chicken breasts
  • vegetable oil for brushing


  1. Trim the chicken breasts of excess fat. Pull away the tenderloin from the underside of each breast and reserve for another use. Make a cut through the thickest part of the breast to butterfly it. Open each breast between sheets of parchment or plastic wrap and pound it to an even 1/4-inch thickness to make a paillard.
  2. Prepare a grill for a hot fire. Season the paillards with salt and pepper and brush lightly with oil. Grill on the first side until marked, 1-2 minutes. Tun and grill on the second side until the edges of the paillards are white and the surfaces appear moist -- 1 to 2 minutes more. Top each paillard with a slice of the compound butter and serve.