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prep time
10 min
cook time
30 min
ready time
40 min
Keto French Chicken Paillard
You’ll feel like you’re sitting right outside a French cafe with this yummy recipe on your plate! French Keto chicken paillard starts with a dijon-flavored sauce spooned over your plate. The sauce goes on first so it doesn’t drench the other ingredients and you can share it with all the components on the plate. Next to be added to the plate is a bed of arugula. The peppery greens get dressed in a light and lemony vinaigrette too. The plate isn’t complete without a nicely seasoned chicken breast, pounded flat and cooked to golden.
What is French Keto chicken paillard?
The term ‘paillard’ is French for a piece of meat that has been pounded very flat. That’s really about it! French paillard is usually made with chicken or veal. In many cases, it’s served with a sauce and sometimes greens. This Keto chicken paillard has a buttery high-fat sauce with dijon and capers plus a lemony arugula salad.
Other ingredients to add
Want to add more food to your plate? Make the arugula salad a little bulkier by adding other low-carb salad ingredients or toppings. You could add some cherry tomatoes or diced cucumber. A more Keto-friendly salad ingredient is a handful of nuts. They’ll add even more fat to your meal while remaining low-carb.
Tips to make the sauce
Making a sauce with a lot of butter can be a little tricky. Make sure you’re paying attention to your stove’s heat while you’re cooking the sauce in this recipe. While making the roux, keep the heat very low because it will still froth and cook at that level. While simmering the sauce later, it will still need little heat to reach the right cooking temperature. If the sauce overheats, it may separate.
Net Carbs
2.7 g
Fiber
0.7 g
Total Carbs
3.5 g
Protein
24.7 g
Fats
39.1 g
456 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
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
Recipe Steps
steps 6
40 min
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.
