Friday, Sept 21 - Executive Chef Emmanuel Langlade from Aixois Bistro and Aixois Brasserie stopped by Studio 41 to show viewers how to make his French Chicken Paillard at home.
CHICKEN PAILLARD
Organic boneless chicken breasts
Olive oil 2 tbl
Butter 1 tbl
Garlic. 2 cloves minced
Lemon 2
Capers
Shallots. 2 tbl minced
Salt
Pepper
Pound chicken breasts on wax paper until they are 1/2 inch thickness. Salt and pepper to taste. Heat olive oil and butter on medium in pan then place chicken in oil. Cook on medium for 5 minutes on each side add shallots, capers , minced garlic and Lemon juice. Cook for a few minutes more then serve!
