With school back in session, full schedules require quick and easy dinners. The cut of chicken used in this recipe is called a “paillard:” Breast halves, flattened to enlarge in diameter and to ensure even cooking. Serve the dish with steamed green beans.
Chicken With Porcini-Cider Sauce
Yield: 4 servings
2 tablespoons all-purpose 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
1. Heat oven 200F.
2. In shallow bowl, mix together flour, salt and pepper. Dredge each chicken paillard in flour, shaking off excess.
3. Strain reconstituted porcinis, saving liquid. Chop porcinis and set aside.
4. In large skillet, heat 2 tablespoons oil over medium-high heat. Add chicken and cook for 4 to 5 minutes per side, or until golden brown. Transfer to ovenproof plate and keep warm in oven.
5. Add remaining oil to pan over medium heat. Add shallot and cook for 1 to 2 minutes. Increase heat to high and add balsamic vinegar, porcini liquid and apple cider. Stir to incorporate any browned bits from bottom of pan, and bring to a boil. Once boiling, reduce heat to medium-low. Add mushrooms and thyme to sauce. Allow to simmer for about 5 minutes, or until sauce has reduced and thickened slightly.
6. To serve, place one chicken paillard on each of four plates and top with 1/4 of the porcini-cider sauce. Garnish with additional thyme sprigs before serving.
SOURCE: National Chicken Council
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