Chicken Paillardes With Mustard Shallot Sauce
photo by MarieRynr
- Ready In:
- 30mins
- Ingredients:
- 12
- Serves:
-
4
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
- Season breasts with salt and pepper.
- 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.
- Remove the chicken to a warm platter.
- Add the shallots and the thyme to the skillet and cook, stirring, until the shallot is soft and wilted.
- Add the broth, vinegar, wine, Worcestershire and bring to a boil.
- Stir in the tomato paste and cook until the sauce is reduced by half.
- Add the cream and bring to a full boil, stir in the mustard. You should have about 3/4-cup of sauce.
- Arrange the chicken breasts on a serving platter. Spoon the sauce over the meat, sprinkle with parsley and serve.
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Reviews
-
This was an excellent recipe, with a fabulous flavour, worth more than 5 stars. I made this for dinner tonight, cutting it in half as there are only two of us and we both wished I had made the full error. I knew from the other reviews to add the broth with the vinegar and wine. I will definitely make this again and plan on making it for my boss as well. Thanks so much for a great recipe!
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I made this recipe tonight for dinner - it was totally delicious. The chicken cooked so simply in butter was lovely and tender - the sauce was superb! I didn't see anywhere in the instructions to add the broth so I added it at step 5. I served the chicken with Hash Browns a La Francais #126438, green beans and honey-glazed carrots. Thanks for a delicious recipe Beck.
RECIPE SUBMITTED BY
currybunny
Melbourne, Victoria
I live in Melbourne with my gorgeous husband Andy! We're both total foodies who love making and eating dishes of all sorts - I normally try at least 4 new recipes a week. We both do swing dancing and are totally obsessed with our two beautiful cats, Couscous (mine) and Moo(DH's). Couscous loves red wine and savoury food, while Moois addicted to frozen yoghurt and chocolate. It's a full time job trying to eat dinner in peace!