Chicken Paillards with Lemon-Butter Sauce

By tlfrench_52

Serve the chicken and sauce over fresh spinach.

Ingredients

• 4 chicken paillards (chicken breast pounded to 1/8 to 1/4 thick)
• Salt and Pepper
• 1 Tbsp. Extra-Virgin Olive Oil
• 4 Tbsp. unsalted butter
• 1/4 cup minced Shallot
• 2 lemons
• 3/4 low-sodium chicken stock

Preparation

Step 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.

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.