This dish is a quick and easy weeknight meal. It's also great for a fancy dinner. Or with pasta, a salad, or as a sandwich. Basically, this dish has it all.
1 teaspoon chopped lemon zest
3 Tablespoons olive oil, divided
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
1/3 cup all-purpose flour
2 Tablespoons chopped shallots
3/4 cup reduced sodium chicken broth
2 Tablespoons unsalted butter
1/2 teaspoon chopped fresh thyme
1. Place chicken fillets between two sheets of plastic wrap. Using either a rolling pin or the flat side of a meat mallet, flatten fillets to ¼-inch thickness.
2. Combine flour, salt, garlic powder and black pepper in a shallow dish. Set aside.
3. In a mixing bowl, mix lemon zest and 1 Tablespoon olive oil. Coat fillets with the lemon zest mixture.
4. Lightly dredge seasoned fillets in flour mixture. Place floured fillets on a plate and discard used flour.
5. Add 2 Tablespoons of olive oil to a 12-inch skillet. Heat over medium-high heat. Place fillets in skillet and cook for 3 minutes per side or cooked to an internal temperature of 165°F. Remove Chicken to a platter and set aside.
6. Add shallots to skillet. Sauté for 30 seconds. Add chicken broth to deglaze the skillet. Bring to a boil and cook for 3 minutes. Turn off heat and stir butter and thyme into sauce.
7. To serve pour sauce on top of chicken.
8. TIP: Have some paillard leftover? Put it over a salad and eat it for lunch the next day!