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Chicken Paillards With Herbed Butter & Crispy Shallots

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Ingredients

  • Chicken Paillards:
  • 6 Med Boneless, Skinless Chicken Breasts
  • 1/3 C. Olive Oil
  • 2 Cloves Garlic, crushed
  • Zest & Juice Of 1 Lemon
  • Salt & Pepper
  • 2 Lemons, cut into 1/2" thick slices
  • Herbed Butter:
  • 1/2 C. (1 stick) Unsalted Butter, at room temp.
  • 2 tsp. each, Chopped Fresh Basil & Thyme
  • 1/4 tsp. Salt
  • Crispy Shallots:
  • 1 C. Canola or Vegetable Oil
  • 3 Shallots, thinly sliced

Details

Servings 6

Preparation

Step 1

Place chicken breasts in a resealable bag (or between sheets of waxed paper one at a time). Using a mallot or the smooth side of a meat tenderizer, pound from the centre outwards till breast is 1/4" thick.
Place all pounded chicken breasts into a clean resealable bag or a shallow pan. Combine with oil, garlic, lemon zest & juice, & salt & pepper. Marinate for 30 min. in the fridge.
To make herbed butter, mix the butter, herbs, & salt together well. Set aside.
To make the crispy shallots, heat oil in a large saute pan on med. heat till the oil shimmers. Add shallots & cook, stirring till golden, about 6-8 min. Using a slotted spoon, transfer to a paper towel.
Preheat grill to med-high heat & spray. Cook chicken 2-3 min. on one side, then flip, & add a dollop of herbed butter on each paillard. Lay lemon slices on grill. Cook chicken a further 2-3 min, till firm to the touch & butter is melted. Remove chicken & lemons from grill. Top paillards with crispy shallots & serve with grilled lemon slices & seasonal vegetables.

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