Chicken Paillards With Porcini-Cider Sauce Recipe

Porcini-cider sauce makes this simple chicken recipe taste more special.


| 2012 Guide to Backyard Chickens


For an easy weeknight meal, try Chicken Paillards With Porcini-Cider Sauce. Chicken “paillards” are simply chicken breast halves, flattened to enlarge in diameter and to ensure even cooking. Served over rice or couscous, the delicious sauce is further absorbed.

MAIN ARTICLE:
Quick and Easy Fall Chicken Recipes
 

Chicken Paillards With Porcini-Cider Sauce Recipe

2 tablespoons flour
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 boneless, skinless chicken breast halves, pounded thin
2 ounces dried porcini mushrooms, reconstituted in 1 cup boiling water
2 tablespoons plus 1 teaspoon olive oil, divided
1 shallot, minced
2 tablespoons balsamic vinegar
1/4 cup apple cider
1 tablespoon minced fresh thyme leaves, plus more for garnish

Heat oven 200°F.



In shallow bowl, mix together flour, salt and pepper. Dredge each chicken paillard in flour, shaking off excess.

Strain reconstituted porcinis, saving liquid. Chop porcinis and set aside.







mother earth news fair 2018 schedule

MOTHER EARTH NEWS FAIR

Next: August 4-5, 2018
Albany, OR

Sit in on dozens of practical workshops from the leading authorities on modern homesteading, animal husbandry, gardening, real food and more!

LEARN MORE











Live The Good Life with GRIT!

Grit JulAug 2016At GRIT, we have a tradition of respecting the land that sustains rural America. That's why we want you to save money and trees by subscribing to GRIT through our automatic renewal savings plan. By paying now with a credit card, you save an additional $6 and get 6 issues of GRIT for only $16.95 (USA only).

Or, Bill Me Later and send me one year of GRIT for just $22.95!




Facebook Pinterest Instagram YouTube Twitter

Free Product Information Classifieds


Copyright 2018, All Rights Reserved
Ogden Publications, Inc., 1503 SW 42nd St., Topeka, Kansas 66609-1265