Every cook needs a trick or two up her sleeve—a tried-and-true technique to rely on when time is short and people are hungry. Preparing chicken paillards is one such method: All you have to do is ...

Chicken breast often gets a bad rap. It’s either too dry (because it’s been overcooked into oblivion) or raw in the middle (because it’s a thick hunk of protein that refuses to cook evenly). But ...

We're back in the kitchen cooking with Chef Kevin Belton, who's making chicken paillard with lemon vinaigrette ...

In Martha Stewart's recipe for Chicken Paillards, chicken breast is cleverly cut and flattened to make it easier to cook evenly. The resulting chicken is deeply browned and lightly crisp, perfectly ...