Herbed Chicken Paillard
A thin slice of meat that is quickly cooked by grilling or sautéing, a paillard is typically pounded with a meat pounder to reach the desired thinness. Place the food between 2 sheets of waxed paper or plastic wrap and strike it with glancing blows, working from the center to the edge, rather than pounding down directly on the meat. Serve this herbed chicken with our Summer Vegetable Tian.
- 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.