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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

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Herbed Chicken Paillard

Lobo
Lobo
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Posts : 28411
Join date : 2013-01-12

Herbed Chicken Paillard Empty Herbed Chicken Paillard

Post by Lobo Sun 24 Jan 2016, 10:59 pm

Herbed Chicken Paillard Img98l
Herbed Chicken Paillard
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Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 2
A thin slice of meat that is quickly cooked by grilling or sautéing, a paillard is typically pounded with a meat pounder to reach the desired thinness. Place the food between 2 sheets of waxed paper or plastic wrap and strike it with glancing blows, working from the center to the edge, rather than pounding down directly on the meat. Serve this herbed chicken with our Summer Vegetable Tian.






  • 74

Ingredients:


  • 2 boneless, skinless chicken breast halves,
     about 1 1/4 lb. total, pounded to
     1/3-inch thickness
  • Salt and freshly ground pepper, to taste
  • 1/3 cup all-purpose flour
  • 1 to 2 Tbs. unsalted butter
  • 1 to 2 Tbs. extra-virgin olive oil
  • 1 small shallot, minced
  • 1/2 cup dry vermouth
  • 1/2 cup chicken stock
  • 2 Tbs. chicken demi-glace
  • 2 Tbs. minced fresh chives
  • 2 Tbs. minced fresh flat-leaf parsley
  • 2 Tbs. minced fresh tarragon

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Herbed Chicken Paillard Wine-pairing-icon-white

Wine Pairing

This pairs well with crisp, medium-bodied white wines like the Spottswoode Sauvignon Blanc, Napa County/Sonoma County from our Wine Club.

Directions:

Season the chicken with salt and pepper. Spread the flour on a plate. Dredge the chicken in the flour, coating the pieces completely; shake off the excess.

In a large sauté pan over medium-high heat, melt 1 Tbs. of the butter with 1 Tbs. of the olive oil until almost smoking. Add the chicken and cook, turning once, until golden brown and cooked through, about 4 minutes per side; add more butter and oil to the pan if needed. Transfer the chicken to a warmed plate and cover loosely with aluminum foil.

Reduce the heat to medium and add the shallot to the pan. Cook, stirring constantly, until translucent, 1 to 2 minutes. Add the vermouth, stock and demi-glace and cook, stirring to scrape up the browned bits, until the sauce thickens, 3 to 5 minutes. Stir in the chives, parsley and tarragon, and season with salt and pepper.

Return the chicken to the pan and coat with the sauce. Transfer the chicken to a platter and spoon the sauce on top. Serve immediately. Serves 2.
Williams-Sonoma Kitchen.

    Current date/time is Sun 02 Oct 2022, 4:36 pm