Thursday, February 11, 2010

Chicken Paillard in Lemon Butter Sauce

Slightly modified from Martha Stewart's Living

Serves 2 to 4

-4 chicken breast halves (Martha says to make them into paillards by flattening them with a mallet...I pounded them only a little with a can of corn, but then decided I'd keep them nice and big so that they'd be more juicy. A wise move, as I found out later!)
-Salt and pepper
-1 tablespoon extra-virgin olive oil
-1 tablespoon plus 2 to 3 tablespoons unsalted butter
-2 cloves of garlic, peeled and smashed
-Segments and juice of 2 lemons (in hindsight, just 1 lemon is enough. 2 was fine and tasty, but it would be flavorful enough with just 1 lemon)
-3/4 cup low-sodium chicken stock


1. Season 4 chicken on both sides with salt and pepper.

2. Heat 1 tablespoon extra-virgin olive oil and 1 tablespoon unsalted butter in a large cast iron skillet (maybe it's psychological, but I thought the cast iron seared the chicken and made it taste better than just using a regular skillet) over medium-high heat until butter foams. Add chicken, and saute on 1 side until golden brown, about 4 minutes. Reduce heat to medium. Flip, and saute paillards until cooked through, about 3 minutes. Transfer to a plate.

3. Raise heat to medium-high. Add segments and juice of lemons, chicken stock, and any plate juices, and deglaze the pan, scraping brown bits from bottom with a wooden or metal 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.

Served with rice and spinach (stir-fried with a bit of oil and a few cloves of garlic). Delicious! ^_^

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