Chicken Paillard with a Garlic Lemon Dill Sauce

Chicken Paillard with a Garlic Lemon Dill Sauce

by Pam on September 11, 2014

I was thinking recently that I have never made a lemon dill sauce for anything other than fish and seafood. I am not sure why so I decided to make it with chicken. I pounded the chicken breasts thin then seasoned them with sea salt and freshly cracked pepper then lightly dredged them in flour. I cooked them in a bit of olive oil until golden brown before removing them from the pan to rest. I made a quick and simple garlic lemon dill sauce by sautéeing thin slices of garlic for a minute then deglazed the pan with chicken broth and lemon juice. I reduced the sauce and seasoned it then added a bit of butter and fresh dill. I returned the chicken to the pan for a bit then served it with extra sauce on the side. We all, kids included, loved this chicken. My husband REALLY LOVED it and thought the sauce was amazing. It paired nicely with the Lemony Spinach Sauté with Heirloom Tomatoes and Feta Cheese[1] and the rice dish I served it with. I will DEFINITELY be making this chicken again…soon!

Using a meat mallet, pound each chicken breast between 2 sheets of plastic wrap to an even 1/2-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 sauté pan 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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Chicken Paillard with a Garlic Lemon Dill Sauce




Prep Time: 10 min.

Cook Time: 10 minutes

Total Time: 20 min.



Ingredients:

2 boneless, skinless chicken breasts
Sea salt and freshly cracked pepper, to taste
1/4 cup of flour
1 tbsp olive oil
5 cloves garlic, thinly sliced
1/2 cup lower-salt chicken broth
Juice and zest of 1 large lemon
1 tbsp fresh dill, chopped
1 tbsp butter

Directions:

Using a meat mallet, pound each chicken breast between 2 sheets of plastic wrap to an even 1/2-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 sauté pan 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.



Recipe and photos by For the Love of Cooking.net

References

  1. ^ Lemony Spinach Sauté with Heirloom Tomatoes and Feta Cheese (www.gordon-ramsay-recipe.com)
  2. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  3. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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