Lemon Chicken Paillard Recipe

Prep the chicken

Place each chicken breast between two pieces of plastic wrap or in a large zip-top bag and, using a meat mallet or heavy skillet, pound to an even thickness of about 1/4 inch. Trim any large pieces of fat. Season both sides of each pounded breast with 3/4 teaspoon kosher salt and a pinch of black pepper (divide total salt and pepper across breasts).

Dredge

Place the flour in a shallow plate and lightly dredge each chicken breast, shaking off excess. Set dredged breasts on a plate while you heat the pan.

Cook the chicken

Heat a large skillet over medium-high heat and add 2 tablespoons olive oil and 1 tablespoon butter. When oil is shimmering and butter has melted, add 2 chicken breasts (do not crowd). Cook until golden brown and cooked through, about 2–3 minutes per side depending on thickness. Transfer cooked breasts to a warm plate and tent with foil. Repeat with remaining 1 tablespoon olive oil, 1 tablespoon butter and the remaining 2 breasts. Keep warm.

Make the sauce

Lower heat to medium and add minced garlic to the skillet; cook, stirring, until fragrant, about 30 seconds (do not brown). Deglaze the pan with 1/4 cup dry white wine (or chicken stock), scraping up browned bits. Add fresh lemon juice, lemon zest and capers. Simmer gently for 1–2 minutes to reduce slightly. Remove from heat and swirl in 1 tablespoon cold butter to finish the sauce, stirring until glossy. Taste and adjust seasoning with remaining 3/4 teaspoon kosher salt and 1/2 teaspoon black pepper as needed. Stir in chopped parsley.

Seasonal vegetables

While cooking chicken (or in a separate skillet), toss the seasonal vegetables (about 3 cups — examples: asparagus tips, sugar snap peas, baby carrots, or zucchini rounds) with 1 tablespoon extra virgin olive oil, 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper. Heat a second large skillet over medium-high heat. Add vegetables and sauté, stirring occasionally, until crisp-tender and bright in color, 4–6 minutes depending on vegetable. For firmer vegetables like carrots, start in a splash of water and cover for 2 minutes, then uncover and finish sautéing to evaporate water. Taste and adjust seasoning.

Plate and serve

Place a mound of seasonal vegetables on each plate. Lay a lemon chicken paillard on top or beside the vegetables. Spoon the lemon-caper sauce over the chicken and around the plate. Garnish with extra chopped parsley and a lemon wedge. Serve immediately.

Notes

If you prefer, substitute the flour dredge with fine breadcrumbs for a slightly crispier exterior. To keep extra sauce warm, hold over very low heat and add a splash of stock if it reduces too far. Leftovers keep 2 days refrigerated (store sauce separately if possible).