Chicken Paillard with Cherry Sauce & Parsley Rice |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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A paillard is a slice of meat pounded very thin, then sauteed or grilled at high heat. This version works for a weeknight dinner or a standout for guests. Ingredients:
3-1/4 cups chicken stock, divided |
1-1/2 cups uncooked basmati rice |
4 boneless skinless chicken breast halves (4 ounces each) |
1/2 teaspoon sea salt |
1/4 teaspoon pepper |
1-1/2 teaspoons olive oil |
1/2 cup finely chopped sweet onion (about 1 small) |
3 tablespoons butter, divided |
1 garlic clove, minced |
3/4 cup dried tart cherries |
1/3 cup balsamic vinegar |
3 tablespoons tawny port wine |
1/4 teaspoon dijon mustard |
1/3 cup minced fresh parsley |
Directions:
1. In a large saucepan, bring 2-1/4 cups stock and rice to a boil. Reduce heat; cover and simmer for 15-20 minutes or until liquid is absorbed and rice is tender.
2. Meanwhile, pound chicken with a meat mallet to 1/4-in. thickness; sprinkle with salt and pepper. In a large skillet, cook chicken in oil over medium heat for 4-5 minutes on each side or until no longer pink. Remove and keep warm.
3. In the same skillet, cook and stir onion in 1 tablespoon butter over medium-high heat for 1-2 minutes or until tender. Add garlic; cook 1 minute longer. Add the cherries, vinegar, wine and remaining stock, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is reduced by half and cherries are plump, about 6 minutes. Stir in mustard.
4. Fluff rice; stir in parsley and remaining butter; serve with chicken and sauce. Yield: 4 servings.
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