Chicken Paillardes With Mustard Shallot Sauce
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!)
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INGREDIENTS
Nutrition- 4
- 1tablespoon butter
- 3
- 2sprigs fresh thyme
- 1tablespoon balsamic vinegar
- 1⁄2cup dry white wine
- 1teaspoon Worcestershire sauce
- 1⁄2cup chicken broth
- 2teaspoons tomato paste
- 1⁄4cup heavy cream
- 1tablespoon Dijon mustard
- 2
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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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