Show Subscription Form




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

Chicken Paillards with Cherry Sauce & Parsley Rice Recipe

Read Reviews (4)
4.75 4
Publisher Photo
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
TOTAL TIME: Prep: 20 min. Cook: 20 min.
MAKES:4 servings
TOTAL TIME: Prep: 20 min. Cook: 20 min.
MAKES: 4 servings

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

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.

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

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.

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

Reviews for Chicken Paillards with Cherry Sauce & Parsley Rice(4)

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed May. 1, 2013

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.

MY REVIEW
Reviewed Jan. 9, 2013

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.

MY REVIEW
Reviewed Dec. 10, 2012

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.

MY REVIEW
Reviewed Jul. 19, 2012

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.

Loading Image
Advertise with us
ADVERTISEMENT

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT