Chicken Paillards with Lemon-Butter Sauce

By Debbie54

Ingredients

• 4 chicken paillards
• Salt
• Pepper
• 1 Tbsp extra-virgin olive oil
• 1 Tbsp unsalted butter
• ¼ cup shallot, minced or sliced
• Lemon juice and segments from 2 lemons
• ¾ cup low-sodium chicken stock
• 2-3 Tbsp unsalted butter

Preparation

Step 1

Season 4 Chicken paillards (from 2 breast halves) on both sides with salt and pepper. Heat 1 Tbsp extra-virgin olive oil and 1 Tbsp unsalted butter in a large skillet over medium-high heat until butter goams. Add 2 pillards, 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. Raise heat to medium-high, and repeat with remaining paillards.
Add ¼ cup 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 lemons, 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 2-23 Tbsp unsalted butter (cut into small pieces) until just melted. Season to taste.