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Chicken Paillards with Asparagus, Lemon, Garlic, and Dill

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Serves 4

  • by from Fine Cooking
    Issue 129

A lemony dill sauce brightens chicken breast and complements asparagus. Though there is quite a bit of the herb in here, it does not overwhelm the rest of the dish. Serve with some boiled new potatoes, if you like.

  • 4 boneless, skinless chicken breast halves (about 1-3/4 lb.), tenders removed
  • 1-1/2 oz. (1/3 cup) all-purpose flour
  • Kosher salt and freshly ground black pepper
  • 1/4 cup extra-virgin olive oil
  • 1/2 cup lower-salt chicken broth
  • 6 medium cloves garlic, thinly sliced
  • 1 large lemon, finely grated to yield 1 tsp. zest and squeezed to yield 3 Tbs. juice
  • 1 lb. asparagus, trimmed and cut into 2-inch pieces
  • 2 Tbs. chopped fresh dill
  • 2 Tbs. unsalted butter, cut into 3 or 4 pieces

Using a meat mallet, pound each chicken breast between 2 sheets of plastic wrap to an even 1/4- to 1/2-inch thickness.

In a shallow bowl, combine the flour, 2 tsp. salt, and 1 tsp. pepper.

Heat 2 Tbs. of the oil in a 12-inch skillet over medium-high heat. Dredge 2 paillards in the flour, shaking off any excess, and place in the skillet. Cook, flipping once, until lightly browned, about 4 minutes total. Transfer the chicken to a plate; set aside. Repeat with the remaining oil and paillards.

Add the garlic to the skillet and cook over medium-high heat, stirring occasionally, for about a minute. Add the chicken broth and lemon zest, scraping up any browned bits from the skillet. Add the asparagus, chicken, and any accumulated juice and nestle the chicken into the liquid. Bring to a boil, turn the heat down to maintain a simmer, cover, and cook until the chicken is cooked through and the asparagus is tender, 5 to 7 minutes. Transfer the chicken to a platter or plates.

Remove the skillet from the heat and stir in the lemon juice, dill, and butter. Season to taste with salt and pepper. Spoon the asparagus mixture over the chicken and serve.

nutrition information (per serving):
Calories (kcal): 430; Fat (g): fat g 24; Fat Calories (kcal): 220; Saturated Fat (g): sat fat g 7; Protein (g): protein g 43; Monounsaturated Fat (g): 13; Carbohydrates (g): carbs g 10; Polyunsaturated Fat (g): 3; Sodium (mg): sodium mg 460; Cholesterol (mg): cholesterol mg 125; Fiber (g): fiber g 2;

Photo: Scott Phillips

Easy to make and ingredients blended well together. Accurate cooking time as well. Next time I would double the sauce and cut the dill to 1/2 tsp. or substitute a different herb like tarragon. Goes well with rice or potatoes.

Very good and very easy! The recipe is timed perfectly so the chicken and asparagus are cooked at the same time. I was only serving two, so I halved the amount of chicken but kept the sauce the same-- really delicious over rice. To our taste, the dill does not overwhelm.

Great & easy week-night meal. I substituted tarragon for the dill and did add more chicken broth.

Delightful dish with refreshing flavors. I will dial back a bit on the dill next time, but that's the only change I would make. Very quick to make, so perfect for a busy weeknight. Great with rice pilaf or orzo on the side would be nice as well.

Excellent and easy to make. I did add grated Romano to flour mixture before dredging. I also doubled the sauce.

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