Braised chicken with capers. Time 55 minutes. ... The trick is to even it out -- pound it into an elegant paillard. It’s a dish you’ll want to cook over and over again, ...

Total time: 55 minutes Servings: 4 1 pound new potatoes 8 skinless, bone-in chicken thighs (6 to 7 ounces each) Salt Freshly ground black pepper 3 tablespoons olive oil 1 shallot, finely chopped 1 ...

Add the capers, lemon juice, and chicken stock. Cook until slightly thickened. Remove the pan from the heat, swirl in another 1-2 tablespoon of butter and some chopped parsley.

Chicken paillard isn't a one-size-fits-all type of dish. In fact, the word "paillard" refers to a thinly pounded piece of meat that's cooked in any way. Traditionally, ...

Serves 4. Every cook needs a recipe with ingredients you can grab in a hurry from the closest market, and a cooking method for those ingredients that takes minutes.

Meanwhile, heat a large, deep skillet. Add the spinach and cook over high heat, tossing, until wilted, about 2 minutes. Transfer the spinach to a strainer; press out the liquid.

4 boneless, skinless chicken breastsSkim milk (1/2 cup or little more will do)Seasoned flour, you can season it yourself, enough to cover breasts2 tablespoons (or less) olive oil1/2 teaspoon ...

Get an Italian restaurant favorite at home for just a fraction of the cost. The best part? It comes together from start to finish in just 20 minutes. This is perfect for a busy weeknight. Serve over ...

Stir in the coconut cream and capers. Return the chicken to the pan, reduce heat to low, and simmer for 2–3 minutes until warmed through. Adjust seasoning with salt and pepper.

Sometimes you just need a good piece of chicken. “Paillard” sounds like an intimidating technique, but guess what — it’s just French for “pounded meat,” or taking a big mallet ...