Chicken Paillardes With Mustard Shallot Sauce |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Again borrowed without permission and with no intention of return from the net - I'll be making this next week! (Update 2/9 - thanks to the reviewers, I have updated step 5 to be correct - Cheers!) Ingredients:
4 boneless skinless chicken breasts, pounded thin |
1 tablespoon butter |
3 tablespoons shallots, finely chopped |
2 sprigs fresh thyme |
1 tablespoon balsamic vinegar |
1/2 cup dry white wine |
1 teaspoon worcestershire sauce |
1/2 cup chicken broth |
2 teaspoons tomato paste |
1/4 cup heavy cream |
1 tablespoon dijon mustard |
2 tablespoons parsley, finely chopped |
Directions:
1. Season breasts with salt and pepper.
2. Melt the butter in a skillet over med-high heat. Add the chicken breasts and cook until they are lightly brown, depending on thickness anywhere from 2-5 minutes per side.
3. Remove the chicken to a warm platter.
4. Add the shallots and the thyme to the skillet and cook, stirring, until the shallot is soft and wilted.
5. Add the broth, vinegar, wine, Worcestershire and bring to a boil.
6. Stir in the tomato paste and cook until the sauce is reduced by half.
7. Add the cream and bring to a full boil, stir in the mustard. You should have about 3/4-cup of sauce.
8. Arrange the chicken breasts on a serving platter. Spoon the sauce over the meat, sprinkle with parsley and serve.
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