Chicken Paillards with Lemon-Butter Sauce

Gluten Free
Chicken Paillards with Lemon-Butter Sauce
45 min.
4
86kcal

Suggestions

Looking for a delicious and gluten-free side dish that can be prepared in just 45 minutes? Look no further than this mouthwatering Chicken Paillards with Lemon-Butter Sauce! This recipe serves four and offers a delightful balance of flavors and textures, with each chicken paillard cooked to perfection in a lemon-butter sauce that will make your taste buds dance.

Each serving contains only 86 calories, making it a guilt-free indulgence. The star of this dish is the chicken paillard, a thinly pounded, double-cut chicken breast half that is golden brown and cooked through to perfection. The lemon-butter sauce, with its tangy citrus notes and rich, buttery finish, perfectly complements the chicken, creating a symphony of flavors that is sure to impress your family and friends.

To create this delectable dish, you'll need a few simple ingredients, including chicken paillards, salt, pepper, extra-virgin olive oil, cold unsalted butter, shallots, lemons, and low-sodium chicken stock. With the help of a frying pan and a wooden spoon, you'll be on your way to a memorable meal that is sure to become a staple in your culinary repertoire.

So why wait? Gather your ingredients, preheat your skillet, and get ready to savor the exquisite flavors of Chicken Paillards with Lemon-Butter Sauce. Your taste buds, and your waistline, will thank you!

Ingredients

  •  cooking fat (from 2 breast halves)
  • serving salt and pepper 
  • tablespoon olive oil extra virgin extra-virgin
  • tablespoon butter unsalted cold cut into small pieces)
  • 0.3 cup shallots minced sliced
  •  juice of lemon 
  • 0.8 cup chicken stock low-sodium

Equipment

  • frying pan
  • wooden spoon

Directions

  1. Season chicken paillards on both sides with salt and pepper.
  2. Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat until butter foams.
  3. 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.
  4. Transfer to a plate. Raise heat to medium-high, and repeat with two remaining paillards.
  5. 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.
  6. 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.

Nutrition Facts

Calories86kcal
Protein5.91%
Fat76.16%
Carbs17.93%

Properties

Glycemic Index
7.5
Glycemic Load
0.6
Inflammation Score
-2
Nutrition Score
1.9952173842036%

Flavonoids

Eriodictyol
0.73mg
Hesperetin
2.17mg
Naringenin
0.21mg
Quercetin
0.06mg

Nutrients percent of daily need

Calories:86.06kcal
4.3%
Fat:7.65g
11.77%
Saturated Fat:2.67g
16.67%
Carbohydrates:4.05g
1.35%
Net Carbohydrates:3.53g
1.29%
Sugar:1.6g
1.78%
Cholesterol:8.38mg
2.79%
Sodium:64.1mg
2.79%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:1.34g
2.67%
Vitamin C:6.99mg
8.47%
Vitamin E:0.64mg
4.27%
Vitamin B3:0.65mg
3.25%
Vitamin B6:0.06mg
3.12%
Potassium:103.78mg
2.97%
Phosphorus:24.19mg
2.42%
Vitamin K:2.47µg
2.35%
Manganese:0.05mg
2.26%
Fiber:0.52g
2.07%
Folate:8.13µg
2.03%
Copper:0.04mg
1.93%
Vitamin A:88.96IU
1.78%
Iron:0.3mg
1.68%
Vitamin B2:0.02mg
1.16%
Magnesium:4.52mg
1.13%