get monthly recipes, ideas and tips » Chicken Paillards with Porcini-Cider Sauce Posted on August 31, 2011 : Chicken Paillards with Porcini-Cider Sauce 4 FreeBird chicken breast halves, boneless and skinless, pounded thin 2 tablespoons flour 1/2 teaspoons salt 1/4 teaspoons freshly ground black pepper 2 tablespoons plus 1 teaspoon olive oil, divided 1 shallot, minced 2 tablespoons balsamic vinegar 2 ounces dried porcini mushrooms, reconstituted in 1 cup boiling water 1/4 cup apple cider 1 tablespoon fresh thyme leaves, minced, plus more for garnish Preheat oven 200 degrees F. Place flour in a shallow bowl; season with salt and pepper. Dredge each chicken paillard in flour, shaking off excess. Strain reconstituted porcinis, saving liquid. Chop porcinis and set aside. In a large skillet, heat 2 tablespoons oil over medium-high heat. Add chicken and cook until golden brown, about 4 to 5 minutes per side. Transfer to an ovenproof plate and keep warm in the oven. Add remaining teaspoon of oil to the pan over medium heat, add shallots and cook 1 to 2 minutes. Turn heat to high and add the balsamic vinegar, porcini liquid and apple cider. Stir to incorporate any browned bits in the pan and bring to a boil. Once boiling, reduce to a simmer over medium-low heat and add mushrooms and thyme leaves to sauce. Allow to simmer until sauce has reduced and thickened slightly, about 5 minutes. To serve, place one chicken paillard on each plate and top with some of the porcini-cider sauce. Garnish with additional thyme sprigs before serving. Number of servings (yield): 4 Calories: 340 Fat: 12 Protein: 39 5 : ★★★★★ 1 review(s) Nutritional Information, Per Serving: 340 calories; 12 g fat; 2.5 g saturated fat; 15 g carbohydrate; 3 g fiber; 39 g protein We'll have results for you shortly!