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Chicken Paillard with Lemon-Parsley




Source of Recipe


Suzanne Somers Daily Recipe


Recipe Introduction



Chicken Paillard with Lemon-Parsley Butter and Seared Red Chard

PROTEINS/FATS AND VEGGIES; LEVEL ONE

SERVES 2


This takes less than 10 minutes to prepare—a simple, great meal to make after work. Fresh, delicious, and satisfying.



List of Ingredients





Chicken Paillard with Lemon-Parsley Butter and Seared Red Chard

PROTEINS/FATS AND VEGGIES; LEVEL ONE

SERVES 2


This takes less than 10 minutes to prepare—a simple, great meal to make after work. Fresh, delicious, and satisfying.


2 skinless and boneless chicken breasts
Salt and freshly ground black pepper
4 tablespoons olive oil
6 tablespoons unsalted butter
10 shallots (finely diced)
Juice from 3 lemons
1/2 cup chicken broth
2 teaspoons chopped parsley
2 bunches red Swiss chard (coarsely chopped)


Recipe





Rinse the chicken breasts and pat dry. Place each breast flat on a chopping block. With your knife parallel to the chopping block, slice the breast in half through the middle to make it half as thick. Place each slice between 2 layers of plastic wrap and pound with a mallet until 1/4 inch thick. Season each breast with salt and pepper. Heat a skillet over high heat. Add 3 tablespoons of the olive oil and as many of the chicken slices as will fit in the pan without overlapping. Brown for 2 minutes on each side, then set aside on a shallow baking pan in an oven on warm. Repeat with remaining chicken. Place the chicken pan over medium heat and melt 3 tablespoons of the butter. Add the shallots, cooking until soft, about 5 minutes. Add the lemon juice and chicken broth and bring to a boil. Reduce by half. Cut the remaining 3 tablespoons butter into small pieces and whisk into the pan until sauce is smooth. Remove from the heat. Stir in additional salt, pepper, and the parsley. Keep warm. Heat a wok or large skillet over very high heat. Add the remaining tablespoon olive oil and the chard, quickly cooking until just wilted, about 1 minute. Season with salt and pepper. Arrange the chicken over the chard on a platter and top with the lemon butter sauce.