This Lemon Butter Chicken Paillard is a quick-cooking, flavorful dish featuring thinly pounded chicken breasts seared until golden and finished with a bright, buttery lemon sauce. Serve with a simple salad or over rice for a complete meal.

  • Yield: 4 servings
  • Prep Time: 30 minutes
  • Source: Serious Eats

Ingredients

  • 2 boneless, skinless chicken breasts about 6 to 8 ounces each; 170 to 227 g each) (see notes)
  • 2 teaspoons Kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1/2 cup all-purpose flour (for dredging)
  • 1/4 cup olive oil, divided
  • 3/4 cup (180 ml) dry white wine
  • 5 tablespoons unsalted butter, divided cut into ½-inch pieces and chilled (see notes)
  • 1 medium garlic clove, grated
  • 1 teaspoon grated lemon zest
  • 1 tablespoon fresh lemon juice, divided
  • 1/2 cup chicken stock
  • 2 tablespoons thinly sliced chives, divided
  • 2 tablespoons fresh parsley, chopped
  • 2 teaspoons (about 3 g) finely chopped tarragon leaves, optional, plus more for garnish
  • Flaky sea salt for sprinkling

Directions

  1. Preheat oven to 200°F. 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.
  3. Set aside a large plate to transfer chicken to after breading.

Prepare Chicken

  1. Working with one chicken breast at a time, place chicken breast on a cutting board.
  2. Hold it in place with the palm of your non-cutting hand, and use a knife to slice chicken horizontally into 2 even cutlets.
  3. Cover each breast half with plastic wrap, and use a meat mallet or rolling pin to pound to 1/3-inch thickness
  4. Season both sides with salt and pepper.
  5. Dredge chicken lightly in flour, shaking off excess.

Cook Chicken

  1. In a large skillet, heat oil over medium-high until shimmering.
  2. Add 2 chicken breasts to hot oil; cook, undisturbed, until golden brown on both sides, 4 to 5 minutes total. Repeat process.
  3. Place browned chicken halves on prepared baking sheet, and place in warm oven (do not wipe out skillet).

Make Lemon Butter Sauce

  1. 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.
  2. Add stock and cook, stirring constantly, until mixture has reduced to about 1/3 cup, 3 to 4 minutes. Reduce heat to medium-low.
  3. Add
    • garlic
    • butter
    • lemon juice
    • 1 tablespoon of parsley
    • 1 tablespoon of chives
    • 2 teaspoons tarragon (if using)
    • remaining 1/2 teaspoon salt
    • remaining 1/4 teaspoon pepper
  4. Cook, swirling and stirring constantly, until butter is completely melted, about 1 minute.
  5. Spoon sauce over chicken, and garnish with remaining chives, parsley, and additional tarragon (if using), lemon zest, and flaky salt.
  6. Serve immediately.