Pan-Roasted Chicken Paillard
- 2 8-ounce skin-on bone-in chicken breasts
- Kosher salt and freshly ground black pepper
- Wondra flour or all-purpose flour (for dusting)
- 3 tablespoons unsalted butter
- 1 lemon, halved
Adapted from bonappetit.com
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 (which will help it cook evenly and stay juicy). Season chicken 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 clarified butter. (It has a high smoke point and won't burn over high heat.)
Pour clarified butter into a large ovenproof skillet set over medium-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 breast over. Let stand in skillet for 1 minute. Transfer chicken to a plate and let rest for 5 minutes. Note: recipe as printed remains here, but I turn the breast before placing in oven, otherwise the skin burns.
Serve with lemon halves alongside.