Seared Chicken Paillard With Lemon Slices and Thyme

chicken-paillard-lemon-thyme
Photo by Marcus Nilsson
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 332 calories
    • Fat 20 g
    • Sat Fat 6 g
    • Cholesterol 110 mg
    • Sodium 469 mg
    • Protein 35 g
    • Carbohydrate 2 g
    • Sugar 0 g
    • Fiber 1 g
    • Iron 2 mg
    • Calcium 31 mg

Working with one piece at a time, place the chicken between 2 pieces of plastic wrap and pound with a mallet, a rolling pin, or the bottom of a skillet to an even ½-inch thickness.

Heat a large skillet over high heat. Season the chicken with ¾ teaspoon salt and ¼ teaspoon pepper. Add 2 tablespoons of the oil to the skillet and heat for 10 seconds. Cook the chicken, in batches (adding an additional tablespoon of oil if necessary), until golden brown on one side, 2 to 3 minutes. (Reduce heat if the skillet starts to become very dark.) Turn the chicken and cook until cooked through, 30 seconds. Transfer to a plate; reserve the skillet.

Reduce heat to medium-high. Add the broth, thyme, and lemon to the reserved skillet. Cook until the lemon is tender and the broth is reduced by half, 3 to 4 minutes.

Ingredients

  1. Check 4 6-ounce boneless, skinless chicken breasts
  2. Check kosher salt and black pepper
  3. Check 3 tablespoons olive oil
  4. Check 3/4 cup low-sodium chicken broth
  5. Check 2 sprigs fresh thyme
  6. Check 1/2 lemon, very thinly sliced
  7. Check 2 tablespoons cold unsalted butter, cut into pieces

Directions

  1. Working with one piece at a time, place the chicken between 2 pieces of plastic wrap and pound with a mallet, a rolling pin, or the bottom of a skillet to an even ½-inch thickness.
  2. Heat a large skillet over high heat. Season the chicken with ¾ teaspoon salt and ¼ teaspoon pepper. Add 2 tablespoons of the oil to the skillet and heat for 10 seconds. Cook the chicken, in batches (adding an additional tablespoon of oil if necessary), until golden brown on one side, 2 to 3 minutes. (Reduce heat if the skillet starts to become very dark.) Turn the chicken and cook until cooked through, 30 seconds. Transfer to a plate; reserve the skillet.
  3. Reduce heat to medium-high. Add the broth, thyme, and lemon to the reserved skillet. Cook until the lemon is tender and the broth is reduced by half, 3 to 4 minutes.
  4. Remove the skillet from heat. Add the butter and stir to combine. Serve the chicken topped with the sauce and lemon slices.