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Chicken Paillard with Lemon Caper Beurre Blanc

Date Added: Sep 4, 2010 French Entrees
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Prep Time

5 mins

Cook Time

10 mins

Ready In

15 mins

Serving

1

*to adjust serving size click on "serving box".

Description

Sauteed Chicken Breast with Lemon Butter Sauce. Quick and delicious chicken. All of the lemon makes the flavors in this dish very light and bright.


Ingredients

  • 2  Each Chicken Breasts, 4 ounce butterflied, pounded thin
  • 1
  • 1  Cup(s) Flour, seasoned with salt & pepper
  • 2
  • 1  Table Spoon(s) Canola Oil
  • 3
  • 1  Table Spoon(s) Shallot, minced
  • 4
  • 1  Tea Spoon(s) Garlic, minced
  • 5
  • ½  Tea Spoon(s) Lemon Zest, minced
  • 6
  • 1  Tea Spoon(s) Lemon Juice, fresh
  • 7
  • 2  Tea Spoon(s) Capers, rinsed
  • 8
  • ½  Tea Spoon(s) Fresh Thyme, chopped
  • 9
  • 1  Tea Spoon(s) Fresh Flat-Leaf Parsley, chopped
  • 10
  • 1/4  Cup(s) White Wine
  • 11
  • 2  Table Spoon(s) Butter
  • 12

Directions

    1. Heat oil in saute pan on medium high heat
    2. Dredge chicken in flour, shake off any excess flour
    3. Add chicken to saute pan, seared each side for about 1 minute or until golden
    4. Add minced shallots
    5. Once shallots are slightly caramelized, add garlic and capers
    6. Deglaze pan with white wine, let reduce
    7. Add lemon zest and lemon juice
    8. Add butter and let melt evenly around saute pan
    9. Add parsley and thyme
    10. Plate chicken and top with sauce

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