Chicken - Paillards with Lemon-Butter Sauce

By Pascento96

Ingredients

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

Details

Servings 4

Preparation

Step 1

Season paillards on both sides with salt and pepper. Heat extra-virgin olive oil and 1T unsalted butter in a large skillet over medium-high heat until butter foams. Add 2 paillards, and sauté on 1 side until golden brown, about 2 minutes. Reduce heat to medium. Flip and sauté paillards until cooked through, about 2 minutes. Transfer to a plate. Repeat with remaining paillards.

Add ¼ 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, ¾ 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 3T cold unsalted butter (cut into small pieces) until just melted. Season to taste.

Serve over fresh spinach.