This
recipe is very similar to Chicken Piccata and Chicken Breasts in Pan Gravy. The chicken
cooks quickly and the pounding of the meat is an excellent stress reliever. I
do think there is maybe a little too much butter in this (my great grandmother
may be rolling in her grave right now to think of anything having TOO MUCH
butter) but that is always something you can easily adjust to fit your tastes.
I
made two adjustments to the recipe. Since I would consider this a pantry meal I
didn’t use fresh lemons like the original recipe called for. I was supposed to
the segments and juice of two lemons. Instead I used a quarter cup of lemon
juice. The sauce had a very lemony taste to it, which husband and I just loved.
Next, I had a container of shrimp stock in the fridge and I used that in place
of the chicken stock. Surprisingly, I couldn’t taste any shrimp at all. I’m
sure that has to do with the amount of lemon juice.
I
served this with mashed potatoes and a side salad. Even with all of the butter,
this sauce is really light so anything that would take on some of the flavor of
the sauce would be a great side. This is also a great dish to fool your eyes.
Once the chicken is pounded out it looks like you are getting a huge piece of
chicken but it’s really half a chicken breast. Along those lines…this is a dish
to impress as well. The sauce is so yummy and the chicken is so tender.
Martha
encourages trying some other flavorings in your sauce: mushrooms, garlic,
capers, Dijon, tarragon, parsley or chives. She also recommends deglazing the pan
with white wine or vermouth. Be creative, use what you have. This is a great
odds and ends dish!
Enjoy!
Salt and pepper
1 T. olive oil
3 T. butter
¼ cup shallots, minced
¼ cup lemon juice
¾ cup chicken stock
Season
the chicken pillards with salt and pepper on both sides.
Heat
olive oil and one tablespoon of butter in a large skillet over medium high heat
until the butter foams. Add two pillards and cook until golden on one side,
about two minutes, Reduce heat to medium and flip the chicken. Sauté until
cooked through and golden, about two minutes. Transfer to a plate. Return heat
to medium high and repeat process with two remaining pillards.
Add
shallots to skillet and cook until golden. Add more olive oil if needed. Add
lemon juice, stock and any plate juices to deglaze the pan, scraping up any brown
bits from the bottom. Simmer until sauce has reduced by half. Stir in remaining
butter and stir until melted.
Serve
chicken topped with sauce.
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