When I discovered this recipe, it was called a pan roasted Paillard, but technically this really is not a Paillard, as if you look up the definition of Paillard it is defined as follows

 

An old term used to describe cuts of meat that are thinly sliced or lightly pounded into flattened pieces that are then grilled or sautéed very quickly. Today the term more commonly used to describe this thin cut is cutlet. Paillards are made from boneless slices of chicken, turkey, veal, beef, and pork. The thin slices are generally cut from larger pieces of meat but supermarkets now have a variety of thinly sliced meats that can be used for paillards, eliminating the need to cut the thin slice before pounding. Each type of meat has different cuts that are used for making cutlets / paillards. Chicken and turkey cutlets are made from the breast meat, veal cutlets are generally slices of meat from the leg or shoulder, beef cutlets can be slices from the tenderloin, round or sirloin, and pork cutlets are generally slices of meat from the loin or the leg.

In this recipe the skin remains on the breast meat and it is lightly dusted with flour, which is not normally done with a traditional Paillard.  I am keeping the name because it sounds so fancy, but basically it is just a good way to prepare a crispy fried chicken breast. 

I thought I had taken more pics of the preparation of this dish, but unfortunately I did not, but here is the finished product still in the cast iron skillet.  

imag0125
This was so yummy

Pan Roasted Chicken Paillard
 
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Author:
Recipe type: Main Dish
Cuisine: French
Serves: 2 servings
Ingredients
  • 2 8-ounce skin-on bone-in chicken breasts
  • Kosher salt and freshly ground black pepper
  • Wondra flour or all-purpose flour (for dusting)
  • 3 tablespoons unsalted butter
  • 1 lemon, halved
Instructions
  1. Preheat oven to 400°.
  2. Using a thin, flexible knife, cut chicken breasts away from bones, leaving skin intact.
  3. Place chicken between 2 sheets of plastic wrap; using a mallet or heavy skillet, pound chicken until ½-inch thick (which will help it cook evenly and stay juicy).
  4. Season chicken with salt and pepper. Dust with flour; shake off excess.
  5. Melt butter in a small saucepan. Spoon off milk solids (the white foam that separates from the butter) to make clarified butter. (It has a high smoke point and won't burn over high heat.)
  6. Pour clarified butter into a large ovenproof skillet set over medium-high heat. When butter begins to shimmer, place chicken in skillet skin side down.
  7. Cook, occasionally pressing on chicken with a spatula so skin maintains even contact with skillet, until skin is brown, 5-6 minutes.
  8. Transfer skillet to oven; roast until chicken is just cooked through, 3-4 minutes.
  9. Remove skillet from oven; turn chicken breast over. Let stand in skillet for 1 minute.
  10. Transfer chicken to a plate and let rest for 5 minutes.
  11. Serve with lemon halves alongside.