Monday, December 6, 2010

Chicken with Lemon-Butter Sauce - OH YUM!

Chicken Paillard in Lemon-Butter Sauce
There's a LOT going on around here these days, and I promise to fill you in before the week's out. But tonight, the photos I'd like to share are trapped in the camera while the batteries reload. So...I'll share this WONDerful recipe that we tested for dinner. Chicken Paillards with Lemon-Butter Sauce were well received by the entire family - spinach and all. My house still smells fanTAStic! And it was quick, easy and inexpensive. One (nearly) square meal made in a single, round pan. IDEAL!

We all agreed, however, that we would change one thing: use one lemon rather than two. Maybe we have larger lemons here on California's Central Coast than Martha's chefs are used to using. Or maybe our taste for citrus is more delicate. Or maybe she just REALLY LOVES lemon. Still, two whole lemons of Central Coast size nearly overpowered the dinner.

Also, don't skip the spinach. It's really a nice addition to the dish, flavor and texture. Plus, oh so good for you!

Bon App├ętit!


  1. I do a similar thing with very thin pork chops. After about four minutes in the pan with olive oil I pull the chops and place in a bowl covered with foil. They continue to cook a bit as I add a tbsp butter and a clove of garlic diced. After the garlic browns add a tbsp of lemon juice, chopped chives and two tbsp of capers. Warm and then pour over chops and cover until serving. Good stuff. I have done it with chicken as well.

  2. That sounds fantastic, Bill! I made a pork chop variation, but it wasn't as well received as this chicken one. I'm going to try your method. :)


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