Pan Roasted Chicken Paillard - Northern Michigan's News Leader

Pan Roasted Chicken Paillard

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2  8oz. skin on bone in chicken breasts
Kosher salt and freshly ground black pepper
Wondra flour or all-purpose flour ( for dusting)
3 Tbsp. unsalted butter
1 lemon, halved

Preheat oven to 400 degrees. Using a thin, flexible knife, cut chicken breasts away from bone, leaving skin intact. Place chicken between 2 sheets of plastic wrap; using a mallet or heavy skillet pound chicken until ½" thick. (This will help it cook evenly and stay juicy). Season chicken with salt and pepper. Dust with flour; shake excess off.

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).

Pour clarified butter into large ovenproof skillet set over medium-high heat.  When butter begins to shimmer, place chicken in skillet skin side down.  Cook, occasionally pressing on chicken with a spatula so skin maintains even contact with skillet, until skin is brown, 5-6 minutes.

Transfer skillet to oven; roast until chicken is just cooked through, 3-4 minutes. Remove skillet from oven; turn chicken breast over. Let stand in skillet for 1 minute. Transfer chicken to a plate and let rest for 5 minutes. Serve with lemon halves along side.

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