Makes 8 servings
Ingredients
For the Sauce:
- 3 tablespoons butter
- 3 tablespoons flour
- 1 small shallot minced
- 3 cloves of garlic, sliced thin
- 1 and 1/2 cups chicken stock
- Thyme, salt, and pepper to taste
For the Chicken:
- 2 pounds of chicken breast
- 1 to 2 cups of flour
- 1 tablespoon of salt
- 2 teaspoons of pepper
- 1 and 1/2 tablespoons butter
- 1 and 1/2 tablespoons of olive oil
- Lemon juice for plating
Directions
1. Make the Sauce
Melt the butter in a saucepan. Sauté the shallot and garlic until the shallot is softened. Add the flour one tablespoon at a time, vigorously whisking the roux after each addition. After the last of the flour has been added, vigorously stir in the stock until the roux is well incorporated. Bring the sauce to a simmer and add thyme, salt, and pepper to taste. Continue simmering until the sauce has reduced and thickened as desired.
2. Prepare the Chicken
While the sauce is reducing butterfly the chicken breasts and then pound out each breast to thin them. Combine the flour with the salt and pepper and mix well. Dredge the chicken pieces evenly in the flour mixture being sure to shake and rub off any excess.
Add the olive oil to a hot skillet and then add the butter. Fry the chicken pieces, two at a time, until lightly browned on each side. The chicken is done when it reaches an internal temperature of 165 ˚F. Move the cooked chicken to a cooling rack with a paper towel underneath it to catch the grease.
3. Plating
Plate the chicken and pour 2 to 3 tablespoons of the sauce on the chicken, making sure to cover it. Then garnish with lemon juice and serve.