Chicken Paillard (Chicken With Lemon-Herb Butter Sauce)

Scaled for 4 portions · 6 steps

0.5 cup(2 1/4 ounces; 64 g) all-purpose flour2 tspDiamond Crystal kosher salt, divided; for table salt, use half as much by volume1 tspfreshly ground black pepper, divided0.25 cup(60 ml) extra-virgin olive oil, divided0.75 cup(180 ml) dry white wine0.5 cup(120 ml) homemade chicken stock or store-bought low-sodium chicken broth1medium garlic clove, grated5 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, divided2 tbsp(18 g) finely chopped fresh flat-leaf parsley, divided2 tbsp(about 10 g) thinly sliced chives, divided2 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)

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