"What's for chicken?" is a humourous twist on "What's for dinner?" where you will find recipes, tips and inspiration to create meals for your family and friends that impress and satisfy a wide range of tastes.

Chicken Paillard ala Suzanne Somers

 When I was initially asked to do some food styling for Suzanne Somers I was surprised and somewhat skeptical. Chrissy? the blonde, hilarious, bimbo on Three’s Company? Your kidding? Well just goes to show you how ignorant I was. Who knew Suzanne Somers was a New York Times bestselling author with more than 20 books including 8 New York times best sellers. Not only that, who knew her cookbooks “Eat Great and Lose Weight” and “Get Skinny on Fabulous Foods” would  be so informative and offer some of the best recipes I have ever prepared or eaten. To my delight I took the gig and prepared and ate a lot of her terrific food. Most of her recipes are inspired by Mediterranean classics and are based on quality, seasonal products and simple preparations.  Over the years I have incorporated many of Suzanne’s recipes into my everyday cooking. Here is one of my favourite, super easy, super delicious crowd pleasers.

Chicken Paillard ala Suzanne Somers

The Ingredients

2 Boneless, skinless chicken breasts

3 Tbsp of olive oil

3 Tbsp of unsalted butter

5 Shallots, finely diced

2 Lemons, juice and zest

¼ Cup of Chicken broth

6 Sprigs of Italian parsley, chopped fine

Salt & Pepper to taste

Lemon wedges

The Method

  • Rinse and dry chicken breasts
  • With your knife parallel to the cutting board, slice breast each in half, through the middle making it half as thick
  • Place between 2 layers of plastic wrap
  • Pound with a mallet until ¼ inch thick
  • Season with salt & pepper
  • Heat olive oil in a sauté pan or skillet on high heat
  • Once hot, add chicken pieces.
  • Brown for 2 minutes on each side
  • Remove from pan and keep warm in the oven
  • Add half the butter, all the shallots and cook until soft and caramelized, 3 – 4 minutes
  • Add lemon juice and chicken broth, bring to a boil
  • Reduce by half
  • Cut remaining butter into small pieces and whisk into the pan
  • Remove from heat, add parsley, salt and pepper
  • Arrange “Chicken Paillard” on a serving platter
  • Liberally drizzle with sauce
  • Serve with lemon wedges and enjoy


I love this with wilted spinach or swiss chard and a lettuce salad with lemon vinaigrette.


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