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