Season 4 chicken paillards (from 2 breast halves) with salt & pepper. Heat 1 tbls olive oil & 1 tbls butter in a large skillet over medium high heat until butter foams. Add 2 paillards & sauté on 1 side until golden brown, about 2 minutes. Reduce heat to medium. Flip, and sauté paillards until cooked through, about 2 minutes. Transfer to plate. Raise heat to medium-high, and repeat with remaining two paillards.
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Add ¼ cup minced shallot to skillet, and cook over medium heat, adding oil or butter as needed, stirring often, until golden, about 1 minute. Raise heat to medium high. Add segments & juice of 2 lemons, ¾ cup chicken stock, and any plate juices, and deglaze the pan, scraping brown bits from bottom with a wooden spoon . simmer until sauce reduces by half, about 3 minutes. Gradually stir in 2 to 3 tablespoons cold unsalted butter (cut into small pieces) until just melted. Season to taste.
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