Chicken Paillards with Lemon-Butter Sauce

By gizgaab

Ingredients

• 4 * 4 chicken paillards (from 2 breast halves)
• * Salt and pepper
• 1 * 1 tablespoon extra-virgin olive oil
• 1 * 1 tablespoon plus 2 to 3 tablespoons unsalted butter
• 1/4 * 1/4 cup minced or sliced shallot
• * Segments and juice of 2 lemons
• 3/4 * 3/4 cup low-sodium chicken stock

Details

Servings 2

Preparation

Step 1

1. Season 4 chicken paillards (from 2 breast halves) on both sides with salt and pepper. Heat 1 tablespoon extra-virgin olive oil and 1 tablespoon unsalted butter in a large skillet over medium-high heat until butter foams. Add 2 paillards, and saute on 1 side until golden brown, about 2 minutes. Reduce heat to medium. Flip, and saute paillards until cooked through, about 2 minutes. Transfer to a plate. Raise heat to medium-high, and repeat with remaining paillards.
2. Add 1/4 cup minced or sliced shallot to skillet, and cook over medium heat, adding oil or butter as needed, stirring often, until golden, about 1 minute. Raise heat to medium-high. Add segments and juice of 2 lemons, 3/4 cup low-sodium chicken stock, and any plate juices, and deglaze the pan, scraping brown bits from bottom with a wooden spoon. Simmer until sauce reduces by half, about 3 minutes. Gradually stir in 2 to 3 tablespoons cold unsalted butter (cut into small pieces) until just melted. Season to taste.