PAN-ROASTED CHICKEN PAILLARD

Pan-Roasted Chicken Paillard image

Number Of Ingredients 6

8 ounce 2 Skin-on Bone-in Chicken Breasts
1 Freshly Ground Black Pepper
1 Kosher Salt
1 Wondra flour or all-purpose flour
3 tablespoons Unsalted Butter
1/2 Lemon

Steps:

1. Preheat oven to 400°
2. Using a thin, flexible knife, cut chicken breasts away from bones, leaving skin intact.
3. Place chicken between 2 sheets of plastic wrap.
4. Using a mallet or heavy skillet, pound chicken until 1/2-inch thick (which will help it cook evenly and stay juicy).
5. Season chicken with salt and pepper.
6. Dust with flour; shake off excess.
7. Melt butter in a small saucepan.
8. Spoon off milk solids (the white foam that separates from the butter) to make clarified butter. (It has a high smoke point and won't burn over high heat.)
9. Pour clarified butter into a large ovenproof skillet set over medium-high heat.
10. When butter begins to shimmer, place chicken in skillet skin side down.
11. Cook, occasionally pressing on chicken with a spatula so skin maintains even contact with skillet, until skin is brown, 5-6 minutes.
12. Transfer skillet to oven; roast until chicken is just cooked through, 3-4 minutes.
13. Remove skillet from oven; turn chicken breast over.
14. Let stand in skillet for 1 minute.
15. Transfer chicken to a plate and let rest for 5 minutes.