"Lemony chicken paillard is the kind of recipe that’s so genius for a weeknight because it requires zero shortcuts. Like most classic bistro dishes, it’s quick and efficient by nature...."
INGREDIENTS
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2 large chicken breasts, halved horizontally to form 4 fillets (aka paillards)
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1 tsp Salt
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Freshly cracked black pepper to taste
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2 Tbsp extra-virgin olive oil
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6 Tbsp cold unsalted butter (cut into small pieces)
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1 large shallot, minced or thinly sliced
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2 garlic cloves, minced or thinly sliced
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1 Tbsp lemon juice, from 1 lemon
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1 cup chicken stock
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Lemon zest from 1 lemon
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1/4 cup chopped chives