CHICKEN PAILLARD WITH LEMON BUTTER SAUCE

By gaster16

Ingredients

• 4 chicken breast halves
• Salt
• Pepper
• 1 tablespoon extra virgin olive oil
• 1 tablespoon unsalted butter
• 1/4 cup minced or sliced shallots
• Segments and Juice of 2 lemons
• 3/4 cup chicken stock
• 2-3 tablespoons cold unsalted butter

Preparation

Step 1

Season 4 chicken paillards on both sides with salt and pepper. Heat 1 tablespoons extra virgin olive oil and 1 tablespoons 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 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 chicken broth, and any plate juices, and deglaze the pan, scraping brown bits from bottom with a wooden spoon. Simmer until suace reduces buy half, about 3 minutes. Gradually stir in 2-3 tablespoons cold unsalted butter (cut into small pieces) until just melted. Season to taste.