Name: Chicken Paillards with Porcini-Cider Sauce
Ingredients: 4 chicken breast halves (boneless and skinless, pounded thin); 2 tablespoon flour; 1/2 teaspoon salt; 1/4 teaspoon Freshly ground black pepper; 2 tablespoon plus 1 teaspoon olive oil (divided); 1 shallot (minced); 2 tablespoon balsamic vinegar; 2 ounce dried porcini mushrooms (reconstituted in 1 cup boiling water); 1/4 cup apple cider; 1 tablespoon fresh thyme leaves (minced, plus more for garnish)

Chicken Paillards with Porcini-Cider Sauce

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Servings

Ingredients

4 chicken breast halves boneless and skinless, pounded thin
2 tablespoon flour
1/2 teaspoon salt
1/4 teaspoon Freshly ground black pepper
2 tablespoon plus 1 teaspoon olive oil divided
1 shallot minced
2 tablespoon balsamic vinegar
2 ounce dried porcini mushrooms reconstituted in 1 cup boiling water
1/4 cup apple cider
1 tablespoon fresh thyme leaves minced, plus more for garnish

Instructions

Preheat oven 200 degrees F.
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.
Source: ChickenEveryMonth