What is a chicken paillard you might ask? Well, it’s simply a very large chicken escalope. To make a paillard, simply place a skinless chicken breast fillet between two large sheets of plastic or cling film and pound firmly and evenly with a meat mallet or rolling pound until the chicken is flattened out into a very thin escalope, about a quarter of a cm thick. This is your paillard. Why go to the trouble of flattening out a chicken breast fillet? Well, this process tenderises the meat and also makes it cook very quickly, so is great for a speedy meal.
Richard volunteers at Shelter from the Storm in London. He donated this recipe to the Flavour for All project and says 'When it's cold outside, this quick and easy soup restores life and spreads warmth to people who've been on the streets all day’.