Chicken Paillard

2 lbs of boneless skinless chicken breast cutlets.  pound so they are thin

1 TBSP olive oil

1/4 cup fresh chopped thyme

1/4 cup fresh chopped parsley

juice from 1/2 of a lemon

1 tsp of lemon zest

3 cloves of garlic thinly sliced


2 cups chicken stock

1 tbsp corn starch

1.5 TBSP butter or 1 TBSP coconut oil

Salt and Pepper


In a bowl place Olive oil lemon juice and lemon zest.

Coat each chicken breasts then sprinkle with salt and herbs on both sides (place in pyrex dish and cover).  you can make these ahead of time before cooking to add more flavor

In an extra large stainless or cast iron skillet (with lid):

Melt Coconut Oil or butter and put garlic in bottom of pan.  Add chicken breasts, cover an cook until they become browned on both sides and are cooked all the way (approximately 5 minutes each side).  You will likely do 2 batches.  Remove chicken and cover


Cook chopped vegetables  in butter and garlic.  Use whatever you like, approximately 2.5 cups.

Remove Vegetables.

Add 1 TBSP butter (melt), and blend 1 TBSP organic cornstarch to make a roux.  Add 2 cups of chicken broth and blend cooking on medium heat.  Some of the garlic should still be in the pan and you can add a few more of the herbs.  Cook until the gravy is slightly thickened.


Remove from heat and serve over chicken . I like to serve with mashed potatoes





Karen Redmond received her undergraduate degree from Michigan State University and a Masters Degree of Science in Health and Fitness Promotion from Marymount University. She has been working in the health and fitness field for 20 years. She is a Master CHEK Practitioner and Holistic Health and Lifestyle Coach. Currently she is studying with Guy Voyer, D.O. studying Osteopathy in the Soma Training and Soma Therapy and ELDOA Programs. Karen is the owner of North Shore Smart Bodies located in Northbrook, Illinois. Specializing in corrective exercise, holistic lifestyle and nutrition coaching, she sees a wide range of clients including those with orthopedic injuries and back pain. Karen enjoys working with runners and endurance athletes of all levels and all distances. She does blood lactate threshold testing, gait analysis and a musculoskeletal evaluation on all clients. Karen then develops a customized program with myofascial stretching, ELDOAS, stability and strength training. She also works with pre/post natal clients, golfers and other athletes. Karen is a competitive runner and enjoys racing distances from 5k to half marathons.

Leave a Reply