:max_bytes(150000):strip_icc()/20250616-SEA-ChickenPaillard-FredHardy-01-7ef7565878904483afa737c084255a90.jpg?w=780&resize=780,470&ssl=1 "30 -minute chicken with lemon butter sauce (and it cooks in a saucepan!)")
Why it works
- The chicken in fine, even the chops, ensures fast and consistent cooking.
- Turblinating cold pieces of cold butter in the reduced sauce sauce emulsify it into a smooth and shiny consistency.
Fine, golden and covered with a shiny lemon butter sauce, this chicken bunch recipe transforms boneless and skinless chicken breasts into a dish that is fast, elegant and unexpectedly. By beating the meat in thin cutlets, even the chops, the chicken cooked quickly, develops a golden crust and remains juicy – far from the dry and stringy results which often afflict boneless and skinless chicken breasts.
While Paillard is a French culinary term to hammer thin meat for fast cooking and even cooking, in the United States, the paillard chicken often refers to pan-fried chicken breasts with a lemony grass butter sauce. It has become a must -have of the week thanks to its ease and speed, offering a meal that feels much more refined than the quick cooking time could not suggest.
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How to cook the chicken cutlets without drying them
One of the challenges that makes it difficult to cook the chicken breast is difficult to cooking is their unequal thickness, which puts the thinnest parts at risk of cooking before the thicker parts are completely cooked. Hammering them in thin and even the chops solves the problem, ensuring that they cook evenly from one edge to the other while remaining juicy. In a few minutes, the cutlets develop a light golden crust and cook through.
A quick stove sauce that brings everything together
Once the chicken is seized, the bottom in the pan becomes the base of a quick sauce sauce. The wine and the broth deflect the golden pieces, and the cold butter swirled in the gradually melted end, allowing the fat to amaze evenly in the sauce and to create a rich and shiny consistency. The lemon zest and the juice lighten the flavors, and the fresh parsley, the chives and the tarragon add a burst of freshness based on plants.
Fast, easy and elegant
Not only is this chicken delicious, but the whole dish meets in about 30 minutes with a pan and a handful of ingredients. It’s fast enough for any night of the week, but refined enough to serve every time you want something that seems a bit special.
This recipe was developed by Marianne Williams; The lead note was written by Laila Ibrahim.
30 -minute chicken with lemon butter sauce (and it cooks in a saucepan!)
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1/2 cup (2 1/4 ounces; 64 g)) versatile flour
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2 teaspoon Crystal Diamond Salt Cashersplit; For table salt, use half as much in volume
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1 teaspoon freshly black peppersplit
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2 AVERAGE boneless and skinless chicken breasts (about 6 to 8 ounces each; 170 to 227 g each) (see notes)
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1/4 cup (60 ml)) extra virgin olive oilsplit
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3/4 cup (180 ml)) dry white wine
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1/2 cup (120 ml)) homemade chicken broth or chicken broth with low store content
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1 AVERAGE clovegrated
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5 tablespoons (2 1/2 ounces; 71 g)) uncommon butterCut into ½ inch and refrigerated pieces (see notes)
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1 teaspoon grated lemon zestmore 1 tablespoon fresh juicesplit
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2 tablespoons (18 g)) Finely chopped flat leavessplit
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2 tablespoons (about 10 g) in fine slices chivessplit
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2 teaspoon (about 3 g) finely chopped tarragon Leaves, optional, more for the garnish
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Plasted sea saltLike Maldon, to sprinkle
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Preheat the oven to 200 ° F (95 ° C). Place a grid inside a baking sheet; Cancel.
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In a shallow dish or plate, mix the flour, 1 1/2 teaspoon of kosher salt and 3/4 teaspoon of pepper; Cancel. Put aside a large plate to transfer chicken after the bread.
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By working with a chicken breast at a time, place the chicken breast on a cutting board. Hold it in place with the palm of your non-coupe hand and use a sharp knife to cut the chicken horizontally into two cutlets. Repeat the process with the remaining chicken breast. Cover each half of the chest with a plastic film and use a meat mallet or a roller roller to beat 1/3 inch thick.
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Place 2 chicken halves in a mixture of prepared flour and turn to coat; Press an excess flour mixture and transfer the chicken to the large plate. Repeat the process with the remaining chicken halves.
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In a large, stainless steel skillet, cast iron or carbon steel, heat the medium-high oil until you sparkle. Work in lots, add two pieces of chicken to hot oil; Cook, not disturbed, until they are golden on both sides, 4 to 5 minutes in total. Repeat the process with 2 remaining chicken pieces. Place the golden chicken halves on the prepared baking sheet and place in a hot oven (do not eliminate the pan).
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While the chicken rests in the oven, heat the same pan at high height. Add wine; Cook, stirring from time to time and scraping the golden bits from the bottom of the pan, until it is reduced to about 1/4 cup, 3 to 4 minutes. Add the broth and cook, stirring constantly, until the mixture is reduced to about 1/3 cup, 3 to 4 minutes. Reduce the heat to medium-low. Add the garlic, the butter, lemon juice, 1 tablespoon of parsley, 1 tablespoon of chives, 2 tearagon teaspoons (if you use), 1/2 teaspoon of salt and 1/4 teaspoon pepper; Cook, swirl and stir constantly, until the butter is completely melted, about 1 minute. Pour the sauce over the chicken and garnish with chives, parsley and additional tarragon (if you use), lemon zest and puff past salt. Serve immediately.
Serious dishes / fred hardy
Equipment
Baking sheet, grid, large cast iron steel pan in stainless steel or carbon steel
Notes
You can use 4 chicken chops purchased in store instead of whole chicken breasts, but hammering your own guarantees more reliable thickness and cooking.
American and European style butter will work for this recipe, but we recommend that you are looking for European style butter because its higher fat content produces a more well flavored sauce.
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