Herbed Chicken Paillard
Description
Paillard is an old French term for a thinly sliced, pounded piece of meat that is cooked quickly. It can be grilled or sautéed. This recipe will quickly become one of your favorite ways to prepare chicken breasts. Serve with your favorite sides.
Ingredients
2 boneless, skinless chicken breast halves, about 1 1/4 lb., pounded to 1/3-inch thickness
salt and freshly ground pepper, to taste
1/3 c. all-purpose flour
1 - 2 T. unsalted butter
1 - 2 T. extra-virgin olive oil
Sauce:
1 small shallot, minced
1/2 c. dry vermouth
1/2 c. chicken stock
2 T. chicken demi-glace
2 T. minced fresh chives
2 T. minced fresh flat-leaf parsley
2 T. minced fresh tarragon
Directions
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Pound chicken with a meat pounder to 1/3 inch thickness, between 2 sheets of waxed paper or plastic wrap, working from the center to the edge.
Season chicken with salt and pepper. Spread flour on a plate or platter; dredge chicken in the flour, coating the pieces completely; shake off the excess.
In a large sauté pan over medium-high heat, melt 1 T. butter with 1 T. olive oil until almost smoking. Add chicken; cook, turning once, until golden brown and cooked through, about 4 minutes per side; add more butter and oil to the pan, as needed. Transfer chicken to a warmed plate; cover loosely with aluminum foil.
Sauce:
Reduce heat in pan to medium; add shallot; cook, stirring constantly, until translucent, 1-2 minutes. Add vermouth, chicken stock and demi-glace; cook, stirring to scrape up the browned bits, until sauce thickens, 3 - 5 minutes. Stir in chives, parsley and tarragon; season with salt and pepper.
(You may want to double the sauce to be sure that you have lots for serving.)
Return chicken to the pan; coat with the sauce. Transfer the chicken to a platter; spoon sauce on top. Serve immediately.
2 servings.