Chicken Paillard

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  Chicken Breast, Boneless Skinless(680g)

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  1 teaspoon kosher salt
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  Freshly Cracked Black Pepper, To Taste
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  Olive oil(30g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Unsalted Butter(90g)
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  Shallot
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  Garlic
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  Lemon Juice, Fresh(15g)
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  Low Sodium Chicken Broth(240g)
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  2 teaspoons grated lemon zest (from 1 lemon)
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  Chives, Fresh(60g)

Instructions

1. 1Working with 1 chicken fillet at a time, place the meat between 2 sheets of parchment paper or plastic wrap. Using a meat mallet or rolling pin, pound each cutlet to ¼-inch thickness. Season the chicken cutlets on both sides with salt and pepper.
2. 2Heat the olive oil and 2 tablespoons of the butter in a large skillet, over medium-high heat. Once the butter begins to foam, add two of the pieces of chicken and cook, undisturbed, until golden brown on the bottom, 3 to 4 minutes. Flip the chicken and repeat until the other side is golden brown, and the chicken is cooked through, another 3 to 4 minutes. Transfer the chicken to a plate. Repeat with the two remaining pieces of chicken.
3. 3Reduce the heat to medium. Add the shallot to the same skillet, and cook, stirring occasionally, until softened, about 2-3 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute.
4. 4Add the lemon juice and chicken stock. Increase the heat to medium-high and cook, scraping up any browned bits from the bottom, until simmering, 2 minutes. Simmer until the sauce reduces by half and slightly thickens, about 2-3 minutes longer. Stir in the remaining 4 tablespoons of butter and cook just until melted. Taste and add more salt and pepper if needed. Stir in the lemon zest and chives.
5. 5Transfer the chicken back into the skillet along with any juices on the plate. Cook over medium heat until the chicken is warmed through.
6. 6Serve the chicken paillards over the simple green salad, if using.