National Chicken Council
- 2tablespoons flour
- 1/2teaspoon salt
- 1/4teaspoon freshly ground black pepper
- 4 chicken breast halves, boneless and skinless, pounded thin
- 2tablespoons plus 1 teaspoon olive oil, divided
- 1 shallot, minced
- 2tablespoons balsamic vinegar
- 2ounces dried porcini mushrooms, reconstituted in 1 cup boiling water
- 1/4cup apple cider
- 1tablespoon fresh thyme leaves, minced, plus more for garnish
- Preheat oven 200F.
- 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.
- 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.
- 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.
- 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.
- 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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Nutritional Info *per serving
- Calories 340
- Fat 12g
- Saturated Fat 2.5g
- Carbohydrate 15g
- Fiber 3g
- Protein 39g