Chicken Paillardes With Mustard Shallot Sauce

Chicken Paillardes With Mustard Shallot Sauce

Time: 30 mins


  • 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


  • 1 Season breasts with salt and pepper.
  • 2 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.
  • 3 Remove the chicken to a warm platter.
  • 4 Add the shallots and the thyme to the skillet and cook, stirring, until the shallot is soft and wilted.
  • 5 Add the broth, vinegar, wine, Worcestershire and bring to a boil.
  • 6 Stir in the tomato paste and cook until the sauce is reduced by half.
  • 7 Add the cream and bring to a full boil, stir in the mustard. You should have about 3/4-cup of sauce.
  • 8 Arrange the chicken breasts on a serving platter. Spoon the sauce over the meat, sprinkle with parsley and serve.
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