Chicken Paillard

• •
  2 Chicken Breast, Boneless Skinless(544g)

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

• •
  1 tsp 1 teaspoon kosher salt
• •
  Freshly Cracked Black Pepper, To Taste
• •
  2 tbsp Olive oil

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

• •
  6 tbsp Unsalted Butter
• •
  1 Shallot(30g)
• •
  2 Garlic(6g)
• •
  1 tbsp Lemon Juice, Fresh
• •
  1 cup Low Sodium Chicken Broth
• •
  2 tsp 2 teaspoons grated lemon zest (from 1 lemon)
• •
  0.3 cup Chives, Fresh

Instructions

1. 1Place each chicken breast between two sheets of parchment paper. Using a meat mallet, pound to ¼-inch thickness. Season both sides with salt and pepper.
2. 2Heat the olive oil and butter in a large skillet over medium-high heat. Once the butter foams, add two chicken cutlets and cook undisturbed for 3–4 minutes until golden brown on the bottom. Flip and cook another 3–4 minutes until the second side is golden brown and the internal temperature reaches 165°F. Transfer to a plate. Repeat with the remaining two cutlets.
3. 3Reduce heat to medium. Add the shallot to the same skillet and cook, stirring occasionally, for 2–3 minutes until softened. Add the garlic and cook, stirring, for 1 minute until fragrant.
4. 4Pour in the lemon juice and chicken broth. Increase heat to medium-high, scrape up browned bits from the bottom, and bring to a simmer for 2 minutes. Continue simmering for 2–3 minutes more until the sauce reduces by half and slightly thickens.
5. 5Remove from heat. Stir in the remaining butter until melted. Taste and adjust salt and pepper as needed. Stir in the chives.
6. 6Return the cooked chicken and any accumulated juices to the skillet. Cook over medium heat for 1–2 minutes until warmed through.
7. 7Divide the chicken paillards evenly into 4 airtight containers while hot, distributing the sauce evenly over each portion.