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Chicken Paillard with Cherry Sauce & Parsley Rice Recipe

Chicken Paillard with Cherry Sauce & Parsley Rice Recipe photo by Taste of Home

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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. —Lisa Speer, Palm Beach, Florida

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Chicken Paillard with Cherry Sauce & Parsley Rice Recipe

Prep: 20 min. Cook: 20 min.

Yield: 4 Servings

25 20 45

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

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.
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.
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.
Fluff rice; stir in parsley and remaining butter; serve with chicken and sauce. Yield: 4 servings.

Nutritional Facts 1 chicken breast with 1 cup rice and 1/4 cup sauce equals 643 calories, 15 g fat (8 g saturated fat), 89 mg cholesterol, 792 mg sodium, 88 g carbohydrate, 2 g fiber, 34 g protein.

Originally published as Chicken Paillard with Cherry Sauce & Parley Rice in Taste of Home June/July 2012, p61

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Chicken Paillard with Cherry Sauce & Parsley Rice

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Reviewed on May. 01, 2013 by JeffPick

A great confluence of tastes. The parsley plays well opposite the sweet/tartness of the topping. I admit, I did not have port, so used 3T of a red wine and 1T of brown sugar.

Reviewed on Jan. 09, 2013 by R_uth

Absolutely outstanding! I made it according to the recipe except for the garlic and couldn't have asked for better flavor. My husband loved it.

Reviewed on Dec. 10, 2012 by victoriabc

Simple and good! I didn't have any onion so I sprinkled onion powder on the chicken while I was browning it. Skipped the port wine too. Don't really know what that would have done to alter the flavor but what I ended up with was quite good.

Reviewed on Jul. 19, 2012 by jkovaleski

Best new chicken dish I have tried in ages. Love the cherry taste. I cooked this in the oven and skipped the part about flattening the chicken.