Directions

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!