30 -minute chicken with lemon butter sauce (and cook in a pan!)



Why is it working

  • Throwing the chicken into thin, even slices provides quick, consistent cooking.
  • The swirling of cold voices makes it a smooth, bright consistency into reduced pan sauce.

Covered with a thin, golden and a shiny lemon canvas sauce, this chicken paillard recipe is transformed into a quick, elegant and unexpected luxury dish into a bone-free, skinless chicken breast. Through the meat in thin, even slices, the chicken cooks quickly, develops a gold crust and remains juicy – far from dry, stringed results, often plague, skinless chicken breast.

While Pillard is a French culinary expression for thin rubbing of meat for quick and even cooking, in the United States Chicken Pillard often refers to chicken breast with lemon herbal sauce. Thanks to light and speed, it has become an ordinary staple and offers a meal that feels much more sophisticated than the fast cooking time suggests.

Serious meal / Fred Hardy


How to cook chicken without drying them out

One of the challenges that make it difficult to cook the chicken breast is their uneven thickness, which threatens thinner components for overflowing before the thicker parts are completely cooked. Throw them thin, even slice It solves the problem, ensuring that they are cooked evenly from the center while remaining juicy. After a few minutes, the slices form a light gold crust and cross.

A quick frying sauce that pulls all this

After the chicken has been destroyed, the popular in the frying pan becomes the basis of fast pan sauce. The wine and stock destroys the tanned bits and the cold butter at the end gradually melts, allowing the fat to emulsify the sauce evenly and create a rich, bright texture. Lemon peel and juice enlightens the flavors and the fresh parsley, chives and tarragon add herbal freshness.

Fast, easy and elegant

Not only is this chicken delicious, but the whole food meets in about 30 minutes with a frying pan and a handful of ingredients. Fast enough for any night of the week, but refined enough to serve when you want something that feels a bit special.

This recipe was developed by Marianne Williams; The header was written by Lilah Ibrahim.

30 -minute chicken with lemon butter sauce (and cook in a pan!)


Cooking method
(Keep on the screen awake)

  • 1/2 cup (2 1/4 ounce; 64 g) universal flour

  • 2 teaspoon Diamond crystal kosher saltshared; For table salt, use half a quantity

  • 1 teaspoon fresh ground black peppershared

  • 2 medium Bony, skinless chicken breast (each about 6-8 ounces; each 170-227 g) (see comments)

  • 1/4 cup (60 ml) virgin extra olive oilshared

  • 3/4 cup (180 ml) Dry white wine

  • 1/2 cup (120 ml) homemade chicken or shop bought in a low sodium chicken soup

  • 1 medium garlic clovegrated

  • 5 tablespoon (2 1/2 ounce; 71 g) salted butterCut into ½ inch pieces and cool (see notes)

  • 1 teaspoon lemon peelplus 1 tablespoon fresh juiceshared

  • 2 tablespoon (18 g) Gently chopped, fresh, flat leaf parsleyshared

  • 2 tablespoon (about 10 g) thinly sliced chivesshared

  • 2 teaspoon (about 3 g) finely chopped tarragon Letters, optional, plus more to the garnish

  • Flakessuch as Maldon, for sprinking

  1. Heat the oven to 200 ° F (95 ° C). Place a wire stand in a baking sheet; Set aside.

  2. Mix the flour in a shallow vessel or plate, 1 1/2 teaspoon kosher salt and 3/4 teaspoon pepper; Set aside. Set aside on a large plate to pass the chicken after the bread.

  3. At the same time, work with a chicken breast and place the chicken breast on the cutting board. Keep the non -cutting hand palm in place and slice the chicken with a sharp knife horizontally on two even slices. Repeat the process using the remaining chicken breast. Cover half of each breast with plastic packaging and use a fleshy hammer or roller tap to make it 1/3 inch thick.

    Serious meal / Fred Hardy


  4. Place half of 2 chickens in the prepared flour mixture and turn the coat; Tap the excess flour mixture and place the chicken on the large plate. Repeat the process with half the remaining chicken.

    Serious meal / Fred Hardy


  5. Heat the oil in a medium to high level in a large stainless steel, cast iron or carbon steel pan until it glitter. Works in items, add two chicken pieces to hot oil; Cook, smoothly until golden brown on both sides for a total of 4-5 minutes. Repeat the process with the remaining 2 chicken pieces. Place half the brown chicken on the made baking sheet and place in a warm oven (do not wipe the pan).

    Serious meal / Fred Hardy


  6. While the chicken is resting in the oven, heat the same pan above medium-high. Add a shave; Cook, stirred occasionally, and scraped the brown bits from the bottom of the pan until approx. It is reduced to 1/4 cup for 3-4 minutes. Add a kit and cook constantly while stirring until the mixture is approx. 1/3 cups, not reduced for 3-4 minutes. Reduce heat to medium-low. Add garlic, butter, lemon juice, 1 tablespoon of parsley, 1 tablespoon of chives, 2 teaspoons of tarragon (if used), remaining 1/2 teaspoon salt and left 1/4 teaspoon of pepper; Cook, swirling and stirring constantly until the butter is completely melted, approx. For 1 minute. Spoon sauce over chicken and garnish with the remaining chives, parsley and additional tarragon (if you use it, lemon zest and fluffy salt.

    Serious meal / Fred Hardy


Equipment

Baking sheet, wire holder, large stainless steel, cast iron or carbon steel pan

Note

You can use 4 shops purchased chicken breast slices instead of whole chicken breast, but your own throw ensures thickness and more reliable cooking.

Both US and European -style butter will work for this recipe, but we recommend that you look for European style butter as its higher fat content results in a richer taste.

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