Paillards of Chicken with Shallots and White Wine Sauce

Paillards of Chicken with Shallots and White Wine Sauce

1 Serving

Ingredients
  • 1 chicken cutlet
  • 3 tablespoons instant or AP flour
  • vegetable oil
  • 1 teaspoon minced shallots
  • 1/4 cup chicken stock
  • 2 tablespoons dry white wine
  • 1/4 teaspoon minced thyme leaves
  • 1 tablespoon cold butter
  • coarse salt
  • pepper, black
  • 1/4 lemon
Prepare the Chicken
  1. Season chicken with salt and pepper.
  2. Lightly coat both sides with flour.
  3. Shake off excess flour.
Brown the Chicken
  1. Heat 1 teaspoon oil in a small skillet over medium-high heat until almost smoking; place cutlet in skillet and cook without moving until browned, about 2 minutes.
  2. Turn the chicken and continue to cook until second side is opaque, 15 to 20 seconds.
  3. Reserve warm.
Make the Sauce
  1. In the same pan and off heat, add 1 teaspoon of oil and shallots to hot skillet; using residual heat, cook, stirring constantly until softened, about 30 seconds.
  2. Set skillet over medium-high heat and add chicken broth and dry white wine; bring to simmer, scraping pan bottom to loosen the sucs.
  3. Simmer until slightly reduced, 2 to 3 minutes.
  4. Off heat, stir in thyme; whisk in butter.
  5. Season with salt, pepper and a few drops of lemon juice.
  6. Pour sauce over chicken and serve immediately.