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Chicken Paillards with Cherry Sauce & Parsley Rice

 Chicken Paillards with Cherry Sauce & Parsley Rice
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
4 ServingsPrep: 20 min. Cook: 20 min.


  • 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.

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Chicken Paillards with Cherry Sauce & Parsley Rice (continued)

Directions (continued)

  • 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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.