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
- 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
- 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.
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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