Pan Roasted Chicken Paillard
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main Dish
Cuisine: French
Serves: 2 servings
Ingredients
  • 2 8-ounce skin-on bone-in chicken breasts
  • Kosher salt and freshly ground black pepper
  • Wondra flour or all-purpose flour (for dusting)
  • 3 tablespoons unsalted butter
  • 1 lemon, halved
Instructions
  1. Preheat oven to 400°.
  2. Using a thin, flexible knife, cut chicken breasts away from bones, leaving skin intact.
  3. Place chicken between 2 sheets of plastic wrap; using a mallet or heavy skillet, pound chicken until ½-inch thick (which will help it cook evenly and stay juicy).
  4. Season chicken with salt and pepper. Dust with flour; shake off excess.
  5. Melt butter in a small saucepan. Spoon off milk solids (the white foam that separates from the butter) to make clarified butter. (It has a high smoke point and won't burn over high heat.)
  6. Pour clarified butter into a large ovenproof skillet set over medium-high heat. When butter begins to shimmer, place chicken in skillet skin side down.
  7. Cook, occasionally pressing on chicken with a spatula so skin maintains even contact with skillet, until skin is brown, 5-6 minutes.
  8. Transfer skillet to oven; roast until chicken is just cooked through, 3-4 minutes.
  9. Remove skillet from oven; turn chicken breast over. Let stand in skillet for 1 minute.
  10. Transfer chicken to a plate and let rest for 5 minutes.
  11. Serve with lemon halves alongside.
Recipe by FoodPhreaque at https://www.foodphreaque.com/index.php/2016/09/30/pan-roasted-chicken-paillard/