Chicken Paillards with Cider Sage Sauce
This recipe makes 4 servings
|Per serving: about||-|
|total fat||8 g|
|sat. fat||4 g|
- 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.
- 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
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