Gavin Kaysen's Chicken Paillard

My Chicken Paillard Recipe is a culinary masterpiece that delights the taste buds with its exceptional flavors and textures. The quick sear on a hot skillet locks in the juices, resulting in a tender and succulent dish that's undeniably delicious.

Ingredients

4 boneless chicken thighs

• Fine sea salt
• ½ cup all purpose flour
• 2 tablespoons avocado oil
• 4 tablespoons unsalted butter
• 1 shallot, thinly sliced
• Segments and juice of 1 lemon
• 2 tablespoons chopped parsley

Directions

1. Place a plastic bag on a work surface. Set one of the thighs on the bag and top with a second bag. Using a mallet or small pot, pound the chicken thighs aggressively enough to flatten the meat but not tear it. Continue to pound until the chicken is an even ¼-inch thick. Repeat with the remaining thighs.
2. On a D3 Stainless Steel Ovenware Roasting Sheet, season the chicken thighs on both sides with salt and dust both sides with a small amount of flour. Heat a G5™ Graphite Core Stainless Steel 10.5" Skillet over medium-high heat until it starts to smoke slightly. Add the avocado oil to the pan. If necessary, cook the chicken in batches to not crowd the pan. Add the chicken to the pan and cook until both sides are golden brown, about 3 minutes per side.
3. Pour off any oil remaining in the skillet, then add the butter and stir, cooking until the butter begins to brown. Once the butter gives off a nutty aroma, add the shallots. Cook for a few seconds; then add the lemon juice and segments. Add the chopped parsley and season with salt to taste.
4. Remove from the heat and add the chicken back to the pan, basting with the butter sauce for about 1 minute.
5. Arrange the chicken on a serving platter and pour the pan sauce over the meat. Serve alongside a risotto.

Pro Tip

Darker berries are studied to destroy cancer cells. We use a medley of berries in this recipe but if you prefer one over another that’s ok too. If using just blueberries we suggest to use wild blueberries if available.

RECIPE BY

Gavin Kaysen

Gavin Kaysen is the award-winning chef and founder of Soigné Hospitality Group in Minneapolis, known for his nationally recognized group of restaurants as well as his leadership in the culinary profession. His restaurants in the North Loop neighborhood of Minneapolis include Spoon and Stable, a 2015 James Beard Award Finalist for Best New Restaurant; Demi, an intimate 20-seat tasting menu experience ranked #3 on Robb Report's list of the "10 Best Restaurants in North America"; and Cooks | Bellecour, a culinary shop and cooking school which serves an array of French bistro-inspired pastries, sandwiches, and more. He introduced the Mediterranean-inspired restaurant Mara and Socca Café in Four Seasons Hotel Minneapolis in the summer of 2022. Chef Kaysen's catering company, KZ ProVisioning, created in partnership with Chef Andrew Zimmern, fuels the Minnesota Wild and the Minnesota Timberwolves.

With the aim of supporting the next generation of young culinarians, Chef Kaysen serves as the President of the ment'or BKB Foundation Team USA where he collaborates with two of his mentors, and the world's most celebrated chefs, Daniel Boulud and Thomas Keller.

Chef Kaysen is the proud recipient of two James Beard Awards: Rising Star Chef of the Year in 2008, and Best Chef: Midwest in 2018. He published his first cookbook, At Home, in the fall of 2022, exploring recipes and techniques for every level of home cook.