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Chicken Paillard on a Watercress Salad with a Mustard Butter


Ingredient list

4 × 5 – 6 oz. chicken filets, skinless
2 bunches of watercress
12 oz. cooked potato, cut into 1 “ pieces
2 Tblsp. light vegetable oil
2 Tblsp. butter
4 oz. unsalted butter, softened
1 – 2 Tblsp. grain mustard
Few drops fresh lemon juicesalt
Freshly ground white pepper


To make the Mustard Butter

Beat the softened butter with 1 Tblsp. of mustard in a small bowl. Taste the butter and add more mustard if desired, taste wise. Add the few drops lemon juice, and season with salt and pepper. Set aside.

In a large heavy skillet, heat half of the butter and oil til it begins to colour. Saute the potatoes til lightly golden, and slightly crispy. Season with salt and pepper, and keep warm whil preparing the chicken.

Preheat the grill to high. Lay the chicken filets on your cutting board. Cut into the more curved side of each, almonst to the other side. Open the fillets like a book, and press each one flat. Season each generously with salt and pepper, and brush each one with a little oil and butter, and place on the highest shelf under the grill. Cook for five minutes on the first side, then turn over and cook for just one minute more. 

While these are cooking, prepare the watercress by picking over, and washing as necessary. Dry in a salad spinner.

To serve

Arrange the watercress attractively on each plate, and sprinkle the sauteed potato around. Place the paillard with the nicely brown side upwards in the center, and top with a spoonful of the mustard butter.


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