Chicken Paillard (with Shallot-Mustard Pan Sauce)
- Yield: Serves 4
Ingredients
Units
Scale
- 2 boneless/skinless chicken breasts, halved crosswise and pounded thin
- Regular olive oil, for cooking
- Salt and pepper, to taste
- 2 shallots, minced
- 1/4 cup sherry (optional)
- 1 cup chicken stock
- Juice of 1 lemon
- 1 tablespoon Dijon
- 2 – 3 tablespoons butter
- 10 – 12 radicchio and/or escarole leaves
- Pomegranate seeds, to garnish (optional)
- Extra Virgin Olive Oil, for drizzling
Instructions
- Season the chicken breasts generously on both sides with salt and pepper. Add about a tablespoon of regular olive oil to a large skillet set over medium high heat. Cook the pound of chicken breasts until deeply browned on both sides, about four minutes per side. Transfer to a platter and hold in a warm oven (170 degrees) until ready to serve.
- Reduce the heat to medium and add the shallots to the pan with the chicken drippings. Sauté for 2 minutes and then add the sherry, if using. Cook for about 1 minute more. Add the stock, juice of 1/2 lemon, the Dijon, and season lightly with salt and pepper to taste. Simmer for about 5 minutes until slightly reduced; turn off the heat. Add the butter and stir to melt it in.
- TO SERVE: Pour the pan sauce over the cooked chicken breasts on the plate. Top with some radicchio, and dress that with an additional squeeze of lemon, some salt and pepper, and a generous drizzle of extra-virgin olive oil. Garnish with pomegranate seeds and enjoy.