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Chicken Paillard with a Garlic Lemon Dill Sauce

Balanced, flavorful, and enjoyable—this recipe has it all.

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 4
Course: Main Course
Cuisine: French

Ingredients

  • 2 boneless, skinless chicken breasts
  • Sea Salt and Freshly Cracked Pepper to taste
  • ¼ cup of flour
  • 1 tbsp olive oil
  • 5 cloves garlic thinly sliced
  • ½ cup lower-salt chicken broth
  • Juice and zest of 1 large lemon
  • 1 tbsp fresh dill chopped
  • 1 tbsp butter

Instructions

    Cup of Yum
  1. Using a meat mallet, pound each chicken breast between 2 sheets of plastic wrap to an even ½-inch thickness.
  2. 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.
  3. 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.
  4. Add the sliced garlic to the pan and cook over medium-high heat, stirring constantly, for about 45 seconds.
  5. 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.
  6. Add the fresh dill and a dollop of butter and mix until well combined.
  7. Add the chicken back to the sauce and coat with the sauce.
  8. Place onto a serving plate along with the extra sauce on the side. Serve immediately. Enjoy.