Print

Lemon Butter Chicken Paillard

Print Recipe

Tender chicken paillard is pan-seared and finished with a bright lemon butter sauce. This 30-minute dinner is perfect for a weeknight meal that feels special.

Ingredients

– 2 boneless, skinless chicken breasts (about 6 to 8 ounces each)
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 cup all-purpose flour
– 2 tablespoons olive oil
– 2 tablespoons unsalted butter
– 2 cloves garlic, minced
– 1/4 cup dry white wine or chicken broth
– 1/4 cup fresh lemon juice
– 1/2 cup chicken broth
– 2 tablespoons capers, drained (optional)
– 2 tablespoons fresh parsley, chopped

Instructions

1. Place each chicken breast between two sheets of plastic wrap or parchment paper. Pound to an even 1/4 inch thickness. Season with salt and pepper.
2. Dredge chicken in flour, shaking off excess. Heat olive oil in a large skillet over medium high heat. Cook chicken for 2 to 3 minutes per side until golden and cooked through (165 degrees F). Transfer to a plate and keep warm.
3. Reduce heat to medium. Add butter to the skillet. Once melted, add garlic and cook for 30 seconds. Pour in wine or broth and scrape up browned bits. Simmer for 1 minute.
4. Add lemon juice and remaining chicken broth. Simmer for 2 to 3 minutes until sauce reduces slightly. Stir in capers if using.
5. Return chicken to the skillet and spoon sauce over the top. Warm for 1 minute. Sprinkle with parsley and serve.

Notes

For a gluten free version, substitute all purpose flour with a gluten free blend or cornstarch. For a richer sauce, swirl in an extra tablespoon of butter at the end.

Find it online: https://www.cookingbyness.blog/lemon-butter-chicken-paillard/