Chicken paillards with lemon-butter sauce
- 4 chicken paillards
- salt and pepper
- 1 tbsp olive oil
- 4 tbsp butter
- 1/4 cup minced shallot
- lemon juice from 2 lemons
- 3/4 cup chicken stock
Season 4 chicken paillards with salt and pepper.
Heat 1 tbsp olive oil and 1 tbsp butter in a large skillet. Add 2 paillards, saute until brown, 2 minutes. Reduce heat to medium and saute on other side, 2 minutes. Transfer to a plate, raise heat, then repeat with 2 more paillards.
Add 1/4 cup minced shallot to skillet, cook over medium, adding oil or butter as needed. Raise heat, add lemon juice and chicken stock and any plate juices. Deglaze the pan, scraping up any brown bits. Simmer until sauce reduces in half, 3 minutes. Stir in 2-3 tbsp butter until just melted. Season to taste.