Menu Monday (4) Chicken Paillards with Lemon-Butter Sauce

It seems like I have trying a lot of recipes lately that include lemon, but it is such a refreshing fresh element to a dish, I think I will using it a lot more in my kitchen. Today I made a chicken recipe from Martha Steward collection. It was fast and easy. I served it over steamed spinach with a slice of bread so all the sauce can be enjoyed.


To make the paillard, I cut a double chicken breast into 4 pieces and pounded them between wax paper into portions. To segment the lemon, cut away all the peel and white pith. Then slice along the membranes. Below is the original recipe. I used a little more olive oil and less (salted) butter.

Chicken Paillard with Lemon-Butter Sauce

Ingredients

4 chicken paillards
1 tablespoon extra-virgin olive oil
salt and pepper
1 tablespoon plus 2 to 3 tablespoons cold unsalted butter
   cut into pieces.
1/4 cup  minced or sliced shallot
segments and juice of 2 lemons
3/4 cup low-sodium chicken stock

Directions.

 (1) Season chicken paillards on both sides with salt and pepper. Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat until butter foams.  Add 2 paillards, and saute on one side until golden brown (about 2 mins). Reduce heat to medium. Flip, and saute paillards until cooked through, about 2 more minutes. Transfer to a plate. Raise heat to medium-high, and repeat with two remaining paillards.

(2) Add 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 lemon segments and juice, chicken stock, and any plate juices, and deglaze the pan. Simmer until sauce reduces by half, about 3 minutes.  Gradually stir in remaining butter until just melted. Season to taste.

Enjoy!