- 4
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
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.
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