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.





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