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The Corner That Holds a City’s Heart: Woodford F&B and The Chicken Paillard
As a traveler I love to find the places that feel like a neighborhood’s anchor. Not the trendy spot that just opened but the corner restaurant that feels like it has always been there holding the community together. I was exploring a beautiful part of Portland away from the downtown bustle when I found that place. It had a strong simple name. Woodford F&B.
It sat on a prominent corner. It looked like a landmark. The kind of place your parents might have gone on a date. It had a timeless feel that pulled me right in.
The inside was a beautiful surprise. It had the soul of a classic old spot with its comfortable booths and warm lighting. But it was also fresh and modern and full of a vibrant new energy. It was the best of both worlds. A place that respected its past but was clearly living in the now.
I found a seat and looked at the menu a perfect list of bistro classics. I wanted something that felt both elegant and simple. My eyes landed on the Chicken Paillard.
It’s a dish that sounds so simple a pounded thin chicken breast. But its simplicity is a test. There is nowhere for the kitchen to hide.
When it came out it was a picture of perfection. A beautiful golden brown chicken breast pounded impossibly thin covering half the plate. It was topped with a bright fresh salad. I took my first bite.
And it was flawless. The chicken was so incredibly tender and juicy. The outside had a perfect savory crust. The fresh salad on top was dressed in a simple lemon vinaigrette that made the whole thing sing. It was a perfect dish. A timeless classic made with incredible skill.
This food was too good not to have a deep story.
I got to talking with my server. I said “This is absolutely perfect. This place feels like a real neighborhood cornerstone. What’s the story here?”
A big proud smile lit up her face. She told me I was right. This corner has been a restaurant for a very very long time. It’s a historic spot for the neighborhood. She said when the new owners took over they didn’t want to erase that history. They wanted to honor it.
She explained their dream was to create the perfect modern neighborhood bistro. A place that felt both timeless and new. A reliable spot for the people who live here to come for a great meal any night of the week.
And just like that my perfect chicken paillard made complete sense.
It was the entire story of Woodford F&B on a plate. It wasn’t a trendy dish. It was a timeless classic. A simple idea made perfect through incredible skill. Just like the restaurant itself.
I left Woodford F&B feeling like I had found the true heart of a neighborhood. It’s a powerful delicious reminder that the best restaurants aren’t always the ones doing something new. Sometimes they’re the ones doing something timeless perfectly.
Recreating That Bistro Classic: A Chicken Paillard Adventure
That chicken paillard at Woodford F&B was so simple and so perfect it felt like a magic trick. It inspired me to master that same magic at home. The secret isn’t in a long list of ingredients but in the technique. It’s a dish of pure confidence.
The journey starts with a simple chicken breast. The fun part is the transformation. I place the chicken breast between two pieces of plastic wrap or parchment paper. This is where you get to work out a little frustration. Using a meat mallet or even a heavy pan you gently pound the chicken. You start from the center and work your way out. The goal is to get it to an even thinness maybe a quarter of an inch thick. You’re not trying to destroy it. You’re just creating a bigger surface area for a perfect crust.
Once the chicken is pounded thin I give it a very simple seasoning. Just a generous sprinkle of salt and fresh cracked black pepper on both sides. That’s all it needs.
Now for the moment of truth the cooking. This whole process is fast. The secret to a juicy paillard is a very hot pan. I get a big skillet nice and hot with a little bit of olive oil and a small knob of butter. You want to hear a loud sizzle the second the chicken hits the pan.
Because it’s so thin it cooks in just a minute or two on each side. That’s it. You get a beautiful golden brown crust and the inside stays incredibly juicy. You have to be brave and not overcook it.
I pull the beautiful golden paillard out of the pan and let it rest on a plate. The final touch is the salad on top. In the same hot pan I squeeze the juice of half a lemon to pick up all those delicious brown bits from the chicken. I pour this quick pan sauce over a pile of fresh greens like arugula and give it a quick toss.
I pile the fresh lemony salad right on top of the warm chicken. It’s a taste of that same bistro magic. A simple perfect and elegant meal that comes together in minutes. It’s a little taste of that timeless Portland corner right in your own kitchen.
Chef’s Notes: Lemon Butter Chicken Cutlets
• Pound chicken evenly to ¼-inch thickness – This ensures quick, uniform cooking and a tender bite. Use a rolling pin or skillet for control.
• Preheat pan fully before searing – A hot pan guarantees golden crust and prevents sticking. Don’t crowd the cutlets—work in batches.
• Use cold butter for sauce finishing – Swirling in cold cubes off heat creates a glossy, emulsified sauce without breaking.
• Deglaze with lemon juice and broth – Scrape up fond (brown bits) for flavor depth. Optional: add white wine for extra complexity.
• Add zest and chives last – These preserve brightness and aroma. Stir gently to avoid bruising the herbs.
• Serve immediately for best texture – The sauce thickens as it cools. Plate over greens or alongside steamed vegetables for balance.
• Customize with Dijon or fresh herbs – A teaspoon of mustard adds tang; parsley, tarragon, or thyme offer aromatic lift.
• Freeze leftovers with sauce – Store in airtight containers for up to 3 months. Reheat gently to preserve moisture.
• Pair with crisp salad or roasted potatoes – These complement the richness and round out the meal.
• Use pan juices for extra drizzle – Spoon over cutlets or greens for added flavor and moisture.
Lemon Butter Chicken Cutlets
Get ready to dazzle your family with these zesty Lemon Butter Chicken Cutlets—think bright citrus notes, golden pan-sear, and a silky butter sauce that’s pure bistro magic! This fuss-free recipe comes together in under 45 minutes, turning simple ingredients into a restaurant-worthy main that even home cooks can nail perfectly. Channel a little chef swagger in your kitchen tonight!
4
servings20
minutes25
minutes450
kcal45
minutesKeep the screen of your device on
Ingredients
- Chicken & Seasoning
4 boneless skinless chicken breasts, each about 5 ounces, pounded thin
1 teaspoon fine sea salt
½ teaspoon freshly ground black pepper
2 tablespoons extra-virgin olive oil
- Sauce & Garnish
4 tablespoons cold unsalted butter cubed
1 small shallot peeled and thinly sliced
2 garlic cloves peeled and slivered
1 tablespoon freshly squeezed lemon juice about half a lemon
½ cup low-sodium chicken broth
2 teaspoons finely grated lemon zest
2 tablespoons chopped fresh chives
Optional: mixed greens or arugula for serving
- Alternative Ingredients
Chicken breasts → turkey cutlets for a leaner option
Sea salt → kosher salt use 1½ teaspoons
Unsalted butter → ghee or dairy-free margarine for dairy-free
Chicken broth → vegetable stock for vegetarian swap
Olive oil → avocado oil or melted coconut oil
Chives → flat-leaf parsley or green onions
Directions
- Flatten Season – Place a chicken breast between two sheets of plastic wrap on a cutting board. Using a rolling pin or heavy skillet, gently pound until about ¼-inch thick, about 4 minutes total for all pieces. Season both sides evenly with sea salt and black pepper, then set aside on a plate. (Optional: let rest 5 minutes to allow seasoning to penetrate.)
- Sear the Cutlets – Warm 2 tablespoons of olive oil in a nonstick pan over medium-high heat for 2 minutes. Add two cutlets without crowding; cook undisturbed for about 3–4 minutes until the underside is golden. Flip and cook another 3 minutes until the chicken is opaque and cooked through. Transfer to a clean plate and repeat with remaining cutlets, about 6–8 minutes total.
- Build the Sauce – Lower heat to medium, add 1 tablespoon of butter to the same pan, then toss in shallots. Sauté for 2–3 minutes until softened. Stir in garlic and cook 1 minute until fragrant. Pour in lemon juice and chicken broth, scraping up brown bits with a spatula; simmer 2 minutes. Continue cooking until liquid reduces by half, about 3 more minutes.
- Finish Serve – Remove pan from heat and swirl in remaining butter cubes until melted and silky, about 1 minute. Stir in lemon zest and chives. Return cutlets plus any juices to the pan, warm through for 1–2 minutes. Spoon sauce over top and serve immediately over greens if using.
Equipment
- Chef’s Knife
- Cutting Board
- Nonstick Pan
- measuring cups and spoons
Notes
- • Ensure your pan is fully hot before adding chicken to get that perfect sear—no sticking, just golden edges.
• Serve alongside a simple green salad or steamed vegetables for a weeknight winner.
• Add a splash of white wine when building the sauce for extra depth, or stir in a teaspoon of Dijon mustard for a tangy twist.
• Leftovers freeze well—store cutlets with sauce in airtight containers for up to 3 months.
• Garnish with extra herbs like parsley or tarragon to customize flavor profiles.
Nutrition Facts
- Serving Size: 1g
- Calories: 450kcal
- Fat: 32g
- Saturated Fat: 13g
- Trans Fat: 0.5g
- Polyunsaturated Fat: 3g
- Monounsaturated Fat: 14g
- Cholesterol: 155mg
- Sodium: 900mg
- Potassium: 600mg
- Carbohydrates: 5g
- Fiber: 0g
- Sugar: 0g
- Protein: 35g
- Vitamin A: 700IU
- Vitamin C: 15mg
- Calcium: 30mg
- Iron: 1mg
FAQs: Lemon Butter Chicken Cutlets
What makes this lemon butter chicken recipe stand out for home cooks?
At Woodford Fu0026amp;B, this dish is loved for its simplicity and rich flavor balance. The chefs emphasize how lemon and butter create a bistro-style sauce that feels both elegant and comforting. Many guests at Woodford Fu0026amp;B enjoy how the tender chicken absorbs that signature buttery citrus glaze.
Can I prepare the sauce in advance?
Yes, and that’s actually how Woodford Fu0026amp;B streamlines prep during service. The lemon butter sauce can be made earlier in the day and gently reheated before serving. At Woodford Fu0026amp;B, chefs recommend whisking in cold butter right before plating to keep the sauce glossy and smooth.
How do I keep the chicken from drying out?
The secret used by Woodford Fu0026amp;B chefs is to pound the chicken evenly and avoid overcooking. At Woodford Fu0026amp;B, the cutlets are seared just until golden and finished in the sauce briefly to stay juicy. Letting them rest a minute before serving helps retain their natural moisture.
Can I substitute chicken with another protein?
Absolutely. Woodford Fu0026amp;B sometimes swaps in turkey or thin pork cutlets for variation. Guests at Woodford Fu0026amp;B love the same lemon butter base paired with seafood like halibut or shrimp for a coastal twist. Just adjust cook time for your chosen protein.
Is this recipe suitable for meal prep?
It’s perfect for that. At Woodford Fu0026amp;B, similar dishes are prepped in batches for quick weekday service. The lemon butter chicken reheats beautifully when stored with its sauce, and the Woodford Fu0026amp;B team suggests serving leftovers over rice or salad for easy lunches.
More Chicken Related Recipes
Lemon Caper Chicken
Cooks in 40 minutesDifficulty: EasyGet ready to wow your family with this vibrant Lemon Caper Chicken! Imagine golden-thin cutlets kissed by a tangy lemon-caper butter sauce and earthy mushrooms—all ready in just 40 minutes. Inspired by Italian bistros and delivered with celebrity-chef flair, this dish feels elegant yet comes together in a snap. Perfect for a date-night at home or a lively weeknight supper, you’ll fall in love with every zesty bite!
Citrus Herb Roast Chicken
Cooks in 115 minutesDifficulty: EasyDive into a vibrant roasted chicken dish that boasts the zing of preserved lemon and the fragrant allure of thyme and rosemary. This recipe transforms a whole bird into a succulent centerpiece infused with garlic confit blended in velvety butter. Perfect for an elevated dinner that feels both luxurious and homemade, it’s an irresistible treat for family gatherings or intimate dinner parties. Experience bold citrus, aromatic herbs, and a masterful blend of spices in every bite, delivering a gourmet sensation any chef would be excited to share.
Creamy Mushroom Chicken Rice
Cooks in 55 minutesDifficulty: EasyDive into the world of fuss-free gourmet with this luscious one-pot chicken and mushroom rice! I’m talking juicy chicken morsels, earthy mushrooms, and velvety rice bathed in a rich broth—all without the constant stirring. Finish with a pat of butter and a generous grate of Parmesan for that signature creaminess. Perfect for weeknight dinners, date nights, or impressing dinner guests. Let’s turn simple ingredients into a restaurant-worthy experience in under an hour!
