Chicken Paillards with Porcini-Cider Sauce

  • Yield 4 servings

A savory sauce of mushrooms and shallots tops sautéed chicken breasts.

chicken_paillards_with_porcini-cider_sauce-relish.jpg
National Chicken Council

Ingredients

2 tablespoons flour
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 chicken breast halves, boneless and skinless, pounded thin
2 tablespoons plus 1 teaspoon olive oil, divided
1 shallot, minced
2 tablespoons balsamic vinegar
2 ounces dried porcini mushrooms, reconstituted in 1 cup boiling water
1/4 cup apple cider
1 tablespoon fresh thyme leaves, minced, plus more for garnish

Instructions

  1. Preheat oven 200F.
  2. Place flour in a shallow bowl; season with salt and pepper. Dredge each chicken paillard in flour, shaking off excess. Strain reconstituted porcinis, saving liquid. Chop porcinis and set aside.
  3. In a large skillet, heat 2 tablespoons oil over medium-high heat. Add chicken and cook until golden brown, about 4 to 5 minutes per side. Transfer to an ovenproof plate and keep warm in the oven.
  4. Add remaining teaspoon of oil to the pan over medium heat, add shallots and cook 1 to 2 minutes. Turn heat to high and add the balsamic vinegar, porcini liquid and apple cider. Stir to incorporate any browned bits in the pan and bring to a boil.
  5. Once boiling, reduce to a simmer over medium-low heat and add mushrooms and thyme leaves to sauce. Allow to simmer until sauce has reduced and thickened slightly, about 5 minutes.
  6. To serve, place one chicken paillard on each plate and top with some of the porcini-cider sauce. Garnish with additional thyme sprigs before serving. 

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