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Chicken Paillards with Porcini-Cider Sauce

Posted on August 31, 2011

: Chicken Paillards with Porcini-Cider Sauce
  1. 4 FreeBird chicken breast halves, boneless and skinless, pounded thin
  2. 2 tablespoons flour
  3. 1/2 teaspoons salt
  4. 1/4 teaspoons freshly ground black pepper
  5. 2 tablespoons plus 1 teaspoon olive oil, divided
  6. 1 shallot, minced
  7. 2 tablespoons balsamic vinegar
  8. 2 ounces dried porcini mushrooms, reconstituted in 1 cup boiling water
  9. 1/4 cup apple cider
  10. 1 tablespoon fresh thyme leaves, minced, plus more for garnish
  1. Preheat oven 200 degrees F.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

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Nutritional Information, Per Serving:

340 calories; 12 g fat; 2.5 g saturated fat; 15 g carbohydrate; 3 g fiber; 39 g protein