This simple recipe is surprisingly flavorful! Lemon, garlic, and dill are a reliably delicious combination. Paillard refers to meat that has been pounded flat. I’m tempted to prepare all of my chicken this way, because it tenderizes the meat and ensures even cooking. If you don’t own a meat mallet (I don’t), a sturdy rolling pin will also do the trick. I used a gluten-free flour blend for the light dusting of flour on the chicken breasts, but you could easily use rice flour instead. Be cautious about other flours on their own—the textures and flavors may create an undesirable result. Chicken broth is used to deglaze the pan. Deglazing can be done with any liquid, but you need cold liquid hitting a hot pan to effectively draw the browned ingredients (also known as fond) from the bottom of the pan.
Adding fresh lemon juice and dill at the end of cooking brightens the dish, and a small amount of butter gives the sauce a silky richness without making it heavy. This healthy one-pan meal only takes thirty minutes to prepare. Fresh asparagus is the perfect ingredient to celebrate Spring. Enjoy!
Fine Cooking Issue 129