Chicken Paillards with Cider Sage Sauce

By The Canadian Living Test Kitchen

Tested till perfect

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Chicken Paillards with Cider Sage Sauce

This recipe makes 4 servings

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Nutritional Info

Per serving: about -
cal 255
pro 32 g
total fat 8 g
sat. fat 4 g
carb 13 g
fibre 0
chol 93 mg
sodium 708 mg
% RDI: -
calcium 2
iron 9
vit A 7
vit C 3
folate 7
  • Portion size: 4

Paillard is another word for cutlet, or a piece of meat that has been pounded thin to ensure quick and juicy cooking results. Serve these chicken paillards with a garlic broccoli toss and red potatoes with chives.

Ingredients

  • 4 4chicken breast, boneless, skinlesschicken breasts, boneless, skinless
  • 1/3 cup 1/3cupall-purpose flour
  • 1 tbsp 1tbspchopped fresh parsley
  • 1 tsp 1tspsalt
  • 1/2 tsp 1/2tsppepper
  • 2 tbsp 2tbspbutter
  • 1/2 cup 1/2cupapple cider
  • 1 tsp 1tspcrumbled dried sage
  • 1 tsp 1tspcider vinegar

Preparation

Place each chicken breast between plastic wrap; pound to about 1/4-inch (5 mm) thickness.

In shallow dish, combine flour, parsley, salt and pepper; press each breast into mixture to coat all over.

In nonstick skillet, melt half of the butter over medium heat; fry chicken, in batches, using remaining butter and turning once, until golden outside and no longer pink inside, about 8 minutes for each batch. Transfer chicken to plate; keep warm.

Drain off any fat in pan. Pour in apple cider, sage and cider vinegar; bring to boil. Boil until liquid is reduced by half, about 2 minutes. Drizzle over chicken.

Additional information :

Tip: If you're in a rush, you can omit pounding the chicken breasts; just cook the chicken for about 4 minutes longer.

Source : Canadian Living Magazine: October 2002

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