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Chicken Paillard with Lemon Butter Recipe

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This recipe for Chicken Paillard with Lemon Butter, by , is from The Gordon/Schorr Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Robin Schorr
Added: Wednesday, November 29, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 skinless and boneless chicken breasts,
salt and freshly ground pepper,
3 tablespoons olive oil,
6 tablespoons margarine or butter,
10 shallots finely diced,
Juice from 3 lemons,
1/2 cup chicken broth,
2 teaspoons chopped parsley (optional)
1 shallot

Directions:
Directions:
Rinse chicken and pat dry. Cut the breast in half through the middle to make it half as thick. place each slice between two layers of plastic wrap and pound with a mallot until 1/4 inch thick. Season each breast with salt and pepper. Heat a skillet over med/high heat. Add 3 tablespoons olive oil and as many slices as will fit in the pan without overlapping. brown for 2 minutes on each side, then set aside on a shallow baking pan in a 325 degree oven for 20 minutes. Turn heat down to medium and add 3 tablespoons of the margarine. Add the shallot cooking until soft, about 5 minutes. Add the lemon juice and chicken broth and bring to a boil. Reduce by half. Cut the remaining 3 tablespoons margarine into small pieces and whisk into pan until sauce is smooth. remove from heat. Stir in additional salt, pepper, and parsely to taste. Top chicken with lemon butter sauce and serve.

Number Of Servings:
Number Of Servings:
2
Preparation Time:
Preparation Time:
10 minutes pre-cook, 20 minutes cook time

 

 

 

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