Chicken Paillard with Cilantro Mint Sauce

Yet another recipe I have had to modify but there is no sacrificing flavor. This recipe was modified from Food And Wine magazine years ago. This dish is freshness and spices that make you go MMMMMMMMM!!!


For the Sauce

For the sauce

  • 1 cup lightly packed cilantro leaves
    1/4 cup lightly packed mint leaves
    1 tablespoon sugar OR 1 teaspoon of honey
    1/4 cup water
    3 tablespoons fresh lime juice
    2 tablespoons olive oil

Spice rub for the chicken

1 tablespoon of coriander
1/2 teaspoon of cumin
1 teaspoon dried chervil or tarragon
1 tablespoon of balsamic vinegar
1 tablespoon of dijon mustard
1/2 teaspoon of salt
1/2 cup of sweet riesling
Four 6-ounce skinless, boneless chicken breast flattened with a mallet.


Lightly pound the breasts to an even 1/2-inch thickness. Season the chicken with the spice rub. Then in a pan, add the riesling and chicken on medium low heat. Cook for 6 to 8 minutes on each side until no longer pink. (It may take longer depending on the thickness of your chicken breast) Set aside.

In a blender or food processor, combine the cilantro, mint, sugar (or honey if preferred), lime, olive oil, water and process until fairly smooth. Top the chicken with the sauce and serve.

Published by Irritable Life

Institute of Culinary Education Alumni with a MacGyver mentality in the kitchen 2 cope w/IBS. Love DDP Yoga and Transcendental Meditation

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