Chicken Paillards with Lemon-Butter Sauce

Makes 2 to 4

Lemon segments give this dish great flavor. To segment the fruit, cut away all the peel and white pith. Then slice along the membranes. Serve the chicken and sauce over fresh spinach.

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

directions

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.
2
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.

notes

Other good flavorings for chicken include mushrooms, garlic, capers, Dijon mustard, tarragon, parsley, and chives. Try deglazing the pan with white wine or vermouth.

Source: Pam_John