Chicken Paillard and Lemon Brandy Sauce
This is a true treat. Chicken Paillard and Lemon Brandy Sauce is sure to please everyone. The boneless chicken breast comes out tender and tasty. But be sure to have a fire extinguisher handy cause you’ll be setting the brandy sauce ablaze in the final step of cooking.
Chicken Paillard and Lemon Brandy Sauce Ingredients:
6 boneless chicken breast halves, pounded to ¼ inch thickness
¼ teaspoon black pepper
½ teaspoon salt
½ cup flour
2 minced shallots
2 tablespoons lemon juice
2 tablespoons brandy
2 tablespoons butter
1 tablespoon olive oil
Chicken Paillard and Lemon Brandy Sauce Instructions:
In a bowl, combine black pepper, salt, and flour.
Dredge boneless chicken breast in the flour mixture making sure to coat well, and then shake off the excess flour.
In a large skillet, heat the butter and olive oil over medium heat.
Add the boneless chicken and cook, turning, until opaque in color throughout. Remove and set to the side.
To the dripping in the skillet, add shallots and cook until tender.
Return the boneless chicken to the pan along with any juice that has run off of them.
Turn the temperature up to medium high.
Add lemon juice and then the brandy.
Light the brandy in the pan carefully with a cooking torch or match.
After flames go out, place the chicken and sauce in a serving dish.
Serve Chicken Paillard and Lemon Brandy Sauce alongside steamed broccoli and some wild rice and enjoy!