Chicken paillards with orange-thyme butter from Cooking at Home with The Culinary Institute of America by The Culinary Institute of America

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Notes about this recipe

  • Cheri on May 26, 2011

    This was easy and quick. Cut boneless chicken breasts into paillards, then grill. Make sure to have compound butter made up. Recipe makes plenty, I grilled 2 chicken breasts and had 3/4 of compound butter leftover to put in freezer. Served with steamed artichoke.

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