Chicken Paillards With Lemon Caper Sauce

Submitted by ellie3763

"Adapted from "Bistro Cooking at Home" by Gordon Hammersley (with Joanne McAllister Smart)"

 

• Ready In: 35mins
• Ingredients: 10
• Serves: 6

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.