CHICKEN PAILLARD WITH LEMON AND CAPERS

CHICKEN PAILLARD WITH LEMON AND CAPERS image

Yield 4 Servings

Number Of Ingredients 12

4 Chicken breasts, boneless, skinless, pounded to ¼ inch thick
½ cup Flour
2 tbsp Unsalted butter
2 tbsp Olive oil
3 tbsp Shallots, finely chopped
2 tbsp Capers, rinsed
½ cup Chicken broth
¼ cup Dry white wine
2 tbsp Lemon juice
2 tbsp Parsley, chopped
1 tbsp Unsalted butter
Salt and Pepper

Steps:

Season chicken breasts with salt and pepper; dredge in flour, shaking off excess flour. Heat a large sauté pan over medium heat; melt half of the butter and half of the olive oil together. Add 2 chicken breast, cook till golden brown on each side. Remove from pan and place onto a plate. Repeat with remaining chicken. Add 1 tablespoon of butter, melt and add shallots and capers. Cook till shallots are translucent. Add chicken broth, white wine, and lemon juice. Bring to a boil, making sure to scrape up any brown bits on the bottom of the pan. Reduce heat to medium low and add chicken back into the pan, cover, reduce heat to low and cook for 5 to 7 minutes. Remove meat from the pan, season sauce with salt and pepper and serve.