We also had my world famous chunky mediterranean pasta as a side.
Anyways, recipe follows.
- paillard of chicken
- a few good tablespoons of butter
- juice of 2 large lemons
- Heat a large frying pan, spray on enough oil to lubricate.
- Place the paillards in gently, and seal well on both sides.
- Pour lemon juice over, and after bringing the lemon juice to the boil, add the butter. Reduce heat.
- Simmer for 2 minutes.
Serve the chicken with the sauce over the top, and some kind of mediterranean side dish (pasta, risotto, etc)