lemon chicken
serves 4-6
ingredients
4 boneless skinless chicken breasts, butterflied and pounded to 1/4 inch thick
1 cup all purpose flour
kosher salt + freshly ground black pepper
2 tablespoons olive oil
2 tablespoons grapeseed oil
2 large shallots, finely chopped
3 cloves garlic, crushed or finely chopped
1/2 cup freshly squeezed lemon juice
1 cup dry white wine
2 cups chicken stock
1 tablespoon dijon mustard
3 tablespoons unsalted butter
Season both sides of chicken with salt and pepper. In a flat rimmed dish place the flour and mix the flour with 1/2 teaspoon of kosher salt and a few grinds of black pepper. Dredge the chicken shaking off excess flour and set aside on a plate.
Preheat the oven to 400 degrees convection roast. Line a sheet pan with parchment paper and set aside. In a heavy large skillet heat the grapeseed and olive oil over medium high heat. When pan is hot, add chicken searing it on each side until golden brown, around 2 minutes per side. After searing on both sides set on sheet pan and continue to sear with the rest of the chicken making sure to not overcrowd the pan, adding more oil if needed
When all the chicken is done, wipe down the pan with a paper towel and turn the heat down to very low. Add the shallots and sauté until translucent, around 4-5 minutes. Add garlic and sauté until fragrant, around 1 minute. Add wine and lemon juice and let reduce to about half. Add chicken stock and let that reduce on a medium low simmer for about 5-7 minutes until reduced but not drastically. Turn off the heat and add mustard, mixing thoroughly. Then add the 3 tablespoons of butter and slowly mix into the sauce. Taste sauce for seasoning.
Place chicken in oven and let finish cooking for 5-10 minutes. Reheat sauce right before serving and pour over the chicken. Garnish with lemon slices and freshly chopped parsley.