Chicken Paillards With Lemon Caper Sauce |
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Prep Time: 30 Minutes Cook Time: 5 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Adapted from Bistro Cooking at Home by Gordon Hammersley (with Joanne McAllister Smart) Ingredients:
6 boneless skinless, chicken breast halves |
1/2 cup all-purpose flour |
1/4 cup canola oil |
4 tablespoons butter |
2 shallots, finely minced |
splash white wine |
3 tablespoons capers, drained |
6 tablespoons fresh squeezed lemon juice |
3/4 cup rich chicken broth (1 cup of low sodium prepared stock reduced to 3/4 cup) |
freshly minced parsley (to garnish) |
Directions:
1. Place each chicken breast half between sheets of plastic wrap and hammer with a mallet, or the bottom of a small frying pan, to about a 1/4 inch thickness.
2. Add oil to a saute pan until the bottom is just covered, and set it over a medium-high flame until quite hot. Season chicken with salt and pepper and lightly dredge in the flour, shaking off any excess.
3. When the pan is ready, add 1 tablespoon of butter and swirl to spread it evenly, and immediately add 2-3 pieces of chicken. Cook about 2 minutes on the first side, turning when the bottom is nicely browned. About 1-2 minutes on the second side should do it. Transfer the cooked pieces to a warm platter, add more oil and butter to the pan, and repeat the process with a second (and third) batch of chicken, as necessary.
4. Drain any excess oil from the pan, deglaze with a splash of white wine, and cook until almost fully reduced.
5. Toss in a fresh tablespoon of butter and the minced shallots, and cook for about a minute.
6. Add the capers, lemon juice, and chicken stock. Cook until slightly thickened.
7. Remove the pan from the heat, swirl in another 1-2 tablespoon of butter and some chopped parsley. Check for seasoning, and pour over the chicken breasts to serve.
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