Chicken Paillard with a Garlic Lemon Dill Sauce
I recently tried making chicken paillard with a garlic lemon dill sauce. We all, kids included, loved this chicken! My husband REALLY LOVED it and thought the sauce was amazing. This tasty chicken paired nicely with the Lemony Spinach Sauté with Heirloom Tomatoes and Feta Cheese and garlic rice. I will DEFINITELY be making this chicken again…soon!
How to Make Chicken Paillard with a Garlic Lemon Dill Sauce
Using a meat mallet, pound each chicken breast between 2 sheets of plastic wrap to an even 1/2-inch thickness.
Season each side of the chicken breast well with sea salt and freshly cracked pepper, to taste. Place the flour on a plate then dredge each side of the seasoned chicken breasts lightly in the flour.
Heat the olive oil in a large sauté pan over medium-high heat. Add the dredged chicken to the HOT pan and cook, flipping once, until lightly browned, about 4 minutes per side, or until cooked through. Transfer the chicken to a plate; set aside.
Add the sliced garlic to the pan and cook over medium-high heat, stirring constantly, for about 45 seconds. Add the chicken broth, lemon zest, and lemon juice making sure to scrape up any browned bits from the pan. Bring to a boil and let the sauce reduce for a few minutes. Season with sea salt and freshly cracked pepper, to taste.
Add the fresh dill and a dollop of butter and mix until well combined. Add the chicken back to the sauce and coat with the sauce.
Place onto a serving plate along with the extra sauce on the side. Serve immediately. Enjoy.
Equipment
Ingredients
- 2 boneless skinless chicken breasts
- Sea salt and freshly cracked pepper to taste
- ¼ cup of flour
- 1 tbsp olive oil
- 5 cloves garlic thinly sliced
- ½ cup lower-salt chicken broth
- Juice and zest of 1 large lemon
- 1 tbsp fresh dill chopped
- 1 tbsp butter
Instructions
- Using a meat mallet, pound each chicken breast between 2 sheets of plastic wrap to an even 1/2-inch thickness.
- Season each side of the chicken breast well with sea salt and freshly cracked pepper, to taste. Place the flour on a plate then dredge each side of the seasoned chicken breasts lightly in the flour.
- Heat the olive oil in a large skillet over medium-high heat. Add the dredged chicken to the HOT pan and cook, flipping once, until lightly browned, about 4 minutes per side, or until cooked through. Transfer the chicken to a plate; set aside.
- Add the sliced garlic to the pan and cook over medium-high heat, stirring constantly, for about 45 seconds.
- Add the chicken broth, lemon zest, and lemon juice making sure to scrape up any browned bits from the pan. Bring to a boil and let the sauce reduce for a few minutes. Season with sea salt and freshly cracked pepper, to taste.
- Add the fresh dill and a dollop of butter and mix until well combined. Add the chicken back to the sauce and coat with the sauce.
- Place onto a serving plate along with the extra sauce on the side. Serve immediately. Enjoy.
This chicken looks awesomely flavorful!
Love fresh tangy herb sauce. This chicken looks very delicious.
Such a delish!
beautyfollower.blogspot.gr
Looks delicious Pam and I like the sound of the sauce.
We eat a lot of chicken, so I am always on the hunt for new ways to prepare it. This looks incredible!
This sounds so fragrant – bet your house smelt divine! I have to try this combination oflemon and dill with chicken – thanks so much!!
Some time ago a tried a recipe for chicken in cucumber dill sauce and it was very good.
So I’m sure that this chicken with dill is a super tasty combination.
I bet that sauce made that chicken cutlet delicious.
It looks wonderful. Have you tried dill and lime juice? That’s another amazing combination. I’ve used it for salmon, but I’ll bet it would be just as good with chicken.
Where do the asparagus come in? I don’t see them on the ingredient list. This looks delicious!
Sue,
I adapted the recipe and did not use asparagus.
Pam
Like the idea of asparagus in there! When would you put them in? Love your blog – it’s the first I look at every day!
Sue,
Thanks for the kind words – I am so glad you like my blog.
I would cook the asparagus in the sauce while it reduces.
Cheers,
Pam
Love this recipe Pam!
what a simple but really flavorful preparation! i like the pounding part–very cathartic. 🙂
Lemon and dill is one of my favorite flavor pairings! I feel like it could go well on just about anything savory.