Chicken Paillard with Olive-Garlic Sauce

2 boneless, skinless chicken thighs
2 cloves garlic, peeled and sliced thin
6 green olives, chopped
1/4 t red pepper flakes
1 Meyer lemon
1/4 C water
2 T butter
olive oil
salt and pepper to taste

Zest the lemon and cut in half.  Place chicken between two sheets of plastic wrap and pound to a 1/4″ thickness.  Remove chicken from plastic wrap and season both sides with salt and pepper.

In a large pan, heat about 1 T of olive oil on medium-high until hot.  Add chicken and cook 3 to 4 minutes per side.  Transfer chicken to a plate.

Add olives and garlic to the same pan you used for the chicken and cook on medium-high until fragrant.  This will take less than a minute.  Add the juice of half a lemon, the water and the red pepper flakes.  Cook for another couple minutes, until fragrant.  Turn off the heat and add the butter.  Stir until melted.

Plate the chicken, top with sauce, and serve immediately.


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