Chicken Paillard (Chicken With Lemon-Herb Butter Sauce)

Name: Chicken Paillard (Chicken With Lemon-Herb Butter Sauce)
Prep time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1/2 cup (2 1/4 ounces; 64 g) all-purpose flour; 2 tsp Diamond Crystal kosher salt, divided; for table salt, use half as much by volume; 1 tsp freshly ground black pepper, divided; 1/4 cup (60 ml) extra-virgin olive oil, divided; 3/4 cup (180 ml) dry white wine; 1/2 cup (120 ml) homemade chicken stock or store-bought low-sodium chicken broth; 1 medium garlic clove, grated; 5 tbsp (2 1/2 ounces; 71 g) unsalted butter, cut into ½-inch pieces and chilled (see notes); 1 tsp grated lemon zest, plus 1 tablespoon fresh juice, divided; 2 tbsp (18 g) finely chopped fresh flat-leaf parsley, divided; 2 tbsp (about 10 g) thinly sliced chives, divided; 2 tsp (about 3 g) finely chopped tarragon leaves, optional, plus more for garnishFlaky sea salt, such as Maldon, for sprinkling; Flaky sea salt, such as Maldon, for sprinkling; 2 medium boneless, skinless chicken breasts (about 6 to 8 ounces; 170 to 227 g each) (see notes)

By Laila Ibrahim · Serious EatsPublic

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This recipe for tender, juicy chicken paillard with lemon-herb butter sauce is ready in 30 minutes for an easy dinner.

Prep: 30 min
Total: 30 min
Servings: 4

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Recipe source

This recipe was taken from Chicken Paillard (Chicken With Lemon-Herb Butter Sauce) · by Laila Ibrahim. If you enjoy it, please consider supporting the creator at the source.

Ingredients

For 4 people

Cooking for

0.5 cup(2 1/4 ounces; 64 g) all-purpose flour
2 tspDiamond Crystal kosher salt, divided; for table salt, use half as much by volume
1 tspfreshly ground black pepper, divided
0.25 cup(60 ml) extra-virgin olive oil, divided
0.75 cup(180 ml) dry white wine
0.5 cup(120 ml) homemade chicken stock or store-bought low-sodium chicken broth
1medium garlic clove, grated
5 tbsp(2 1/2 ounces; 71 g) unsalted butter, cut into ½-inch pieces and chilled (see notes)
1 tspgrated lemon zest, plus 1 tablespoon fresh juice, divided
2 tbsp(18 g) finely chopped fresh flat-leaf parsley, divided
2 tbsp(about 10 g) thinly sliced chives, divided
2 tsp(about 3 g) finely chopped tarragon leaves, optional, plus more for garnishFlaky sea salt, such as Maldon, for sprinkling
—Flaky sea salt, such as Maldon, for sprinkling
—2 medium boneless, skinless chicken breasts (about 6 to 8 ounces; 170 to 227 g each) (see notes)

Steps

1
Preheat oven to 95°C (95°C). Place a wire rack inside a baking sheet; set aside.
2
In a shallow dish or plate, stir together flour, 1 1/2 teaspoons kosher salt, and 3/4 teaspoon pepper; set aside. Set aside a large plate to transfer chicken to after breading.
3
Working with one chicken breast at a time, place chicken breast on a cutting board. Hold it in place with the palm of your non-cutting hand, and use a sharp knife to slice chicken horizontally into two even cutlets. Repeat process with remaining chicken breast. Cover each breast half with plastic wrap, and use a meat mallet or rolling pin to pound to 1/3-inch thickness.
4
Place 2 chicken halves in prepared flour mixture, and turn to coat; tap off excess flour mixture, and transfer chicken to the large plate. Repeat process with remaining chicken halves.
5
In a large stainless steel, cast iron, or carbon steel skillet, heat oil over medium-high until shimmering. Working in batches, add two chicken pieces to hot oil; cook, undisturbed, until golden brown on both sides, 4 to 5 minutes total. Repeat process with remaining 2 chicken pieces. Place browned chicken halves on prepared baking sheet, and place in warm oven (do not wipe out skillet).
6
While chicken is resting in oven, heat the same skillet over medium-high. Add wine; cook, stirring occasionally and scraping up browned bits from bottom of skillet, until reduced to about 1/4 cup, 3 to 4 minutes. Add stock and cook, stirring constantly, until mixture has reduced to about 1/3 cup, 3 to 4 minutes. Reduce heat to medium-low. Add garlic, butter, lemon juice, 1 tablespoon of parsley, 1 tablespoon of chives, 2 teaspoons tarragon (if using), remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper; cook, swirling and stirring constantly, until butter is completely melted, about 1 minute. Spoon sauce over chicken, and garnish with remaining chives, parsley, and additional tarragon (if using), lemon zest, and flaky salt. Serve immediately.

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Per portion

Calories: ~241.8 kcal
Protein: ~2.8 g
Fat: ~13.8 g
Carbs: ~20.4 g
Fiber: ~0.9 g
Sodium: ~0.7 mg

6 ingredients still need USDA food links. freshly ground black pepper, divided, (about 10 g) thinly sliced chives, divided, 2 medium boneless, skinless chicken breasts (about 6 to 8 ounces; 170 to 227 g each) (see notes) are linked but not in weighable units yet. Any figures below include only weighable linked amounts. Shown for one portion of a 4-portion recipe.

Nutrition needs links

Some ingredients don't have a linked USDA food yet. Link them below for nutrition. Links are saved for you; owners update the recipe (and allergens) for everyone.

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Partial · 8/14 ingredients linked