Pan Roasted Chicken Paillard
- 2 8-oz skin-on bone-in chicken breasts
- Kosher salt and freshly gound black pepper
- All purpose flour (for dusting)
- 3 tbsp. unsalted butter
- 1 lemon, halved
Preheat oven to 400. Using a thin, flexible knife, cut chicken breasts away from bones, leaving skin intact. Place chicken between 2 sheets of plastic wrap; using a mallet or heavy skillet, pound chicken until 1/2 inch thick. Season checken with salt and pepper. Dust with flour; shake off excess.
Melt butter in a small saucepan. Spoon off milk solids (the white foam that separates from the butter) to make clafified butter. (It has a high smoke point and won't burn over high heat).
Pour clarified butter into a large ovenproof skillet set over med-high heat. When butter begins to shimmer, place chicken in skillet skin side down. Cook occasionally pressing on chicken with a spatula so skin maintains even contact with skillet, until skin is brown, 5 - 6 minutes.
Transfer skillet to oven; roast until chicken is just cooked through, 3 - 4 minutes. Remove skillet from oven; turn chicken breat over. Let stand in skillet for 1 minute. Transfer chicken to a plate and let rest for 5 minutes.
Serve with lemon halves alongside.