Herbed Chicken Paillard
- 2 boneless, skinless chicken breast halves,
about 1 1/4 lb. total, pounded to
- Salt and freshly ground pepper, to taste
- 1/3 cup all-purpose flour
- 1 to 2 Tbs. unsalted butter
- 1 to 2 Tbs. extra-virgin olive oil
- 1 small shallot, minced
- 1/2 cup dry vermouth
- 1/2 cup chicken stock
- 2 Tbs. chicken demi-glace
- 2 Tbs. minced fresh chives
- 2 Tbs. minced fresh flat-leaf parsley
- 2 Tbs. minced fresh tarragon
In a large sauté pan over medium-high heat, melt 1 Tbs. of the butter with 1 Tbs. of the olive oil until almost smoking. Add the chicken and cook, turning once, until golden brown and cooked through, about 4 minutes per side; add more butter and oil to the pan if needed. Transfer the chicken to a warmed plate and cover loosely with aluminum foil.
Reduce the heat to medium and add the shallot to the pan. Cook, stirring constantly, until translucent, 1 to 2 minutes. Add the vermouth, stock and demi-glace and cook, stirring to scrape up the browned bits, until the sauce thickens, 3 to 5 minutes. Stir in the chives, parsley and tarragon, and season with salt and pepper.
Return the chicken to the pan and coat with the sauce. Transfer the chicken to a platter and spoon the sauce on top. Serve immediately. Serves 2.