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Gallery Chicken Paillards with Lemon-Butter Sauce Recipe Summary Servings: 4

Ingredients Ingredient Checklist 4 chicken paillards (from 2 breast halves) Salt and pepper 1 tablespoon extra-virgin olive oil 1 tablespoon plus 2 to 3 tablespoons cold unsalted butter (cut into small pieces) 1/4 cup minced or sliced shallot Segments and juice of 2 lemons 3/4 cup low-sodium chicken stock

Cook’s Notes Other good flavorings for chicken include mushrooms, garlic, capers, Dijon mustard, tarragon, parsley, and chives. Try deglazing the pan with white wine or vermouth.

Gallery Chicken Paillards with Lemon-Butter Sauce

Recipe Summary Servings: 4

Chicken Paillards with Lemon-Butter Sauce

Chicken Paillards with Lemon-Butter Sauce

Chicken Paillards with Lemon-Butter Sauce

Recipe Summary Servings: 4

Recipe Summary

Servings: 4

Servings: 4

4

Ingredients

Ingredients

  • 4 chicken paillards (from 2 breast halves) Salt and pepper 1 tablespoon extra-virgin olive oil 1 tablespoon plus 2 to 3 tablespoons cold unsalted butter (cut into small pieces) 1/4 cup minced or sliced shallot Segments and juice of 2 lemons 3/4 cup low-sodium chicken stock

Directions

Season chicken paillards on both sides with salt and pepper. Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat until butter foams. Add two paillards, and saute on one side until golden brown, about 2 minutes. Reduce heat to medium. Flip, and saute paillards until cooked through, about 2 minutes. Transfer to a plate. Raise heat to medium-high, and repeat with two remaining paillards.

Add shallot to skillet, and cook over medium heat, adding oil or butter as needed, stirring often, until golden, about 1 minute. Raise heat to medium-high. Add lemon segments and juice, chicken stock, and any plate juices, and deglaze the pan, scraping brown bits from bottom with a wooden spoon. Simmer until sauce reduces by half, about 3 minutes. Gradually stir in remaining 2 to 3 tablespoons butter until just melted. Season to taste.

Cook’s Notes Other good flavorings for chicken include mushrooms, garlic, capers, Dijon mustard, tarragon, parsley, and chives. Try deglazing the pan with white wine or vermouth.

Cook’s Notes

Other good flavorings for chicken include mushrooms, garlic, capers, Dijon mustard, tarragon, parsley, and chives. Try deglazing the pan with white wine or vermouth.

Reviews (10)

 Add Rating & Review     38 Ratings   5 star values:        12    4 star values:        11    3 star values:        11    2 star values:        4    1 star values:        0

Load More Reviews

Reviews (10)

Add Rating & Review     38 Ratings   5 star values:        12    4 star values:        11    3 star values:        11    2 star values:        4    1 star values:        0

Add Rating & Review

38 Ratings 5 star values: 12 4 star values: 11 3 star values: 11 2 star values: 4 1 star values: 0

38 Ratings 5 star values: 12 4 star values: 11 3 star values: 11 2 star values: 4 1 star values: 0

38 Ratings 5 star values: 12 4 star values: 11 3 star values: 11 2 star values: 4 1 star values: 0

  • 5 star values: 12 4 star values: 11 3 star values: 11 2 star values: 4 1 star values: 0

    Martha Stewart Member     Rating: 5.0 stars       12/14/2019   This recipe is so easy and delicious. I halved the recipe (used 2/3 of a pound of chicken breast total) and cut the chicken in half and then used a freezer bag to pound the chicken very thin. I used finely diced onion instead of shallot because it was what I had on hand, and I used only 1/2 of a lemon (juice only) because other commenters said that the full amount was too much. I added parsley at the end. Mine did cook a little longer than the 2 minutes each side. Also, instead of chicken broth from a carton, I used 1 cube bouillon to make the broth. I will definitely make this again and also try some of the variations.  

Martha Stewart Member     Rating: 5 stars       09/30/2019   Quick & delicious! I topped the chicken with fresh spinach & parmesan shavings. Used the pan sauce as a dressing. 😃  

Martha Stewart Member     Rating: 5 stars       08/19/2019   This recipe turned out great ! Very simple and flavorful. I did reduce the lemon to one after reading the reviews and it was still lemony.  

Martha Stewart Member     Rating: 3 stars       01/07/2014   Not too difficult to make chicken cutlets, and they're tasty, but Beware of the ACID SAUCE !!! I used just 1 lemon with slices, and the sauce turned out a disaster: like a vinegar, impossible to save with sugar, or honey or salt or by adding more broth or butter... I do not recommend this sauce, at all, unless you'll use just 3 slices of lemon Without any additional juice.  

Martha Stewart Member     Rating: Unrated       09/21/2013   Messy but good  

Martha Stewart Member     Rating: Unrated       08/07/2013   My 5 year old just said mmmm I love this sauce! This will definitely be a staple in our home. Its all ingredients that I always have on hand!  

Martha Stewart Member     Rating: 5 stars       06/13/2012   i saw this in the mag about 2 years ago... made it and everyone LOOOVED it but unlike the other reviews i used more lemons, added garlic and capers .... This is the dish to make if you want to impress!!!  

Martha Stewart Member     Rating: Unrated       02/20/2011   I have made this twice. Everyone loved it. First time I served it with pasta, next with long grain and wild rice. Sauce was good on both. I used one lemon and cut the fat by not adding the butter in the end. I used one boneless breast half cut in 4 pieces to make it easier to handle. Also easier to feed kids the smaller pieces.  

Martha Stewart Member     Rating: Unrated       12/07/2010   TOTALLY agree - this was FANtastic! The ENTIRE family loved it, but we all agreed it could use a bit less lemon. We'll go with one next time and see how it goes. (Maybe our lemons are larger than "normal?") Even the 8 year old and 10 year old asked for more - of EVERYthing!  

Martha Stewart Member     Rating: Unrated       01/14/2010   This was sooo good! The only thing I would change is reduce the lemon number to one. My boyfriend is still talking about how good this was, and I made it almost two weeks ago!

    Martha Stewart Member

    Rating: 5.0 stars 12/14/2019

This recipe is so easy and delicious. I halved the recipe (used 2/3 of a pound of chicken breast total) and cut the chicken in half and then used a freezer bag to pound the chicken very thin. I used finely diced onion instead of shallot because it was what I had on hand, and I used only 1/2 of a lemon (juice only) because other commenters said that the full amount was too much. I added parsley at the end. Mine did cook a little longer than the 2 minutes each side. Also, instead of chicken broth from a carton, I used 1 cube bouillon to make the broth. I will definitely make this again and also try some of the variations.

Rating: 5.0 stars

Rating: 5 stars 09/30/2019

Quick & delicious! I topped the chicken with fresh spinach & parmesan shavings. Used the pan sauce as a dressing. 😃

Rating: 5 stars

Rating: 5 stars 08/19/2019

This recipe turned out great ! Very simple and flavorful. I did reduce the lemon to one after reading the reviews and it was still lemony.

Rating: 3 stars 01/07/2014

Not too difficult to make chicken cutlets, and they’re tasty, but Beware of the ACID SAUCE !!! I used just 1 lemon with slices, and the sauce turned out a disaster: like a vinegar, impossible to save with sugar, or honey or salt or by adding more broth or butter… I do not recommend this sauce, at all, unless you’ll use just 3 slices of lemon Without any additional juice.

Rating: 3 stars

Rating: Unrated 09/21/2013

Messy but good

Rating: Unrated

Rating: Unrated 08/07/2013

My 5 year old just said mmmm I love this sauce! This will definitely be a staple in our home. Its all ingredients that I always have on hand!

Rating: 5 stars 06/13/2012

i saw this in the mag about 2 years ago… made it and everyone LOOOVED it but unlike the other reviews i used more lemons, added garlic and capers …. This is the dish to make if you want to impress!!!

Rating: Unrated 02/20/2011

I have made this twice. Everyone loved it. First time I served it with pasta, next with long grain and wild rice. Sauce was good on both. I used one lemon and cut the fat by not adding the butter in the end. I used one boneless breast half cut in 4 pieces to make it easier to handle. Also easier to feed kids the smaller pieces.

Rating: Unrated 12/07/2010

TOTALLY agree - this was FANtastic! The ENTIRE family loved it, but we all agreed it could use a bit less lemon. We’ll go with one next time and see how it goes. (Maybe our lemons are larger than “normal?”) Even the 8 year old and 10 year old asked for more - of EVERYthing!

Rating: Unrated 01/14/2010

This was sooo good! The only thing I would change is reduce the lemon number to one. My boyfriend is still talking about how good this was, and I made it almost two weeks ago!

All Reviews for Chicken Paillards with Lemon-Butter Sauce

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Chicken Paillards with Lemon-Butter Sauce

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest