You are here: Home » Recipes » Chicken Paillards with Porcini-Cider Sauce Chicken Paillards with Porcini-Cider Sauce Recipe by Relish Contributor Yield 4 servings A savory sauce of mushrooms and shallots tops sautéed chicken breasts. National Chicken Council PrintEmail Ingredients 2 tablespoons flour1/2 teaspoon salt1/4 teaspoon freshly ground black pepper4 chicken breast halves, boneless and skinless, pounded thin2 tablespoons plus 1 teaspoon olive oil, divided1 shallot, minced2 tablespoons balsamic vinegar2 ounces dried porcini mushrooms, reconstituted in 1 cup boiling water1/4 cup apple cider1 tablespoon fresh thyme leaves, minced, plus more for garnish Instructions 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.