Before making this dish, read our handy instructions on how to make chicken paillards. Lemon segments give this dish great flavor. To segment the fruit, cut away all the peel and white pith. Then slice along the membranes. Serve the chicken and sauce over fresh spinach.
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Cuisine: not set
4 chicken paillards (from 2 breast halves)
Salt and pepper
1 tablespoon extra-virgin olive oil
1 tablespoon plus 2 to 3 tablespoons cold unsalted butter (cut
1/4 cup minced or sliced shallot
Segments and juice of 2 lemons
3/4 cup low-sodium chicken stock
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