Chicken Paillard with a Garlic Lemon Dill Sauce
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Unrated
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
4
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Course
Main Course
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Cuisine
French
Chicken Paillard with a Garlic Lemon Dill Sauce
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Balanced, flavorful, and enjoyable—this recipe has it all.
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Ingredients
- 2 boneless, skinless chicken breasts
- salt to taste, sea salt and freshly cracked
- black pepper to taste, sea salt and freshly cracked
- ¼ cup flour
- 1 tbsp olive oil
- 5 cloves garlic thinly sliced
- ½ cup chicken broth lower-salt
- lemon juice and zest of 1 large
- 1 tbsp dill chopped, fresh
- 1 tbsp butter
Instructions
- Using a meat mallet, pound each chicken breast between 2 sheets of plastic wrap to an even ½-inch thickness.
- Season each side of the chicken breast well with sea salt and freshly cracked pepper, to taste. Place the flour on a plate, then dredge each side of the seasoned chicken breasts lightly in the flour.
- Heat the olive oil in a large skillet over medium-high heat. Add the dredged chicken to the HOT pan and cook, flipping once, until lightly browned, about 4 minutes per side, or until cooked through. Transfer the chicken to a plate; set aside.
- Add the sliced garlic to the pan and cook over medium-high heat, stirring constantly, for about 45 seconds.
- Add the chicken broth, lemon zest, and lemon juice, making sure to scrape up any browned bits from the pan. Bring to a boil and let the sauce reduce for a few minutes. Season with sea salt and freshly cracked pepper, to taste.
- Add the fresh dill and a dollop of butter and mix until well combined.
- Add the chicken back to the sauce and coat with the sauce.
- Place onto a serving plate along with the extra sauce on the side. Serve immediately. Enjoy.
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