Chicken Paillards with Lemon-Butter Sauce
Before making this dish, read our handy instructions on how to make chicken paillards.
- 2
Ingredients
- 4 chicken paillards (from 2 breast halves)
- Salt and pepper
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon plus 2 to 3 tablespoons 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 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.