Chicken Paillards with Porcini-Cider Sauce

Ingredients

• 4 boneless, skinless chicken breast halves, pounded thin
• 2 tablespoons all-purpose flour
• 1/2 teaspoons salt
• 1/4 teaspoon freshly ground black pepper
• 2 ounces dried porcini mushrooms, reconstituted in 1 cup boiling water
• 2 tablespoons + 1 teaspoon olive oil, divided
• 1 shallot, minced
• 2 tablespoons balsamic vinegar
• 1/4 cup apple cider
• 1 tablespoon fresh thyme leaves, minced, + more for garnish

Instructions

1. Heat oven 200 degrees F.
2. Place flour in a shallow bowl; season with salt and pepper. Dredge each chicken paillard in flour, shaking off excess. Strain reconstituted porcinis, saving liquid. Chop porcinis and set aside.
3. In a large skillet, heat 2 tablespoons oil over medium-high heat. Add chicken and cook until golden brown, about 4 to 5 minutes per side. Transfer to an ovenproof plate and keep warm in the oven.
4. Add remaining teaspoon of oil to the pan over medium heat, add shallot and cook for 1 to 2 minutes. Turn heat to high and add the balsamic vinegar, porcini liquid and apple cider. Stir to incorporate any browned bits in the pan and bring to a boil.
5. Once boiling, reduce to a simmer over medium-low heat and add mushrooms and thyme leaves to sauce. Allow to simmer until sauce has reduced and thickened slightly, about 5 minutes.
6. To serve, place one chicken paillard on each plate and top with some of the porcini-cider sauce. Garnish with additional thyme sprigs before serving.

Nutrition

Per serving: 340 calories; 12g fat; 2.5g saturated fat; 15g carbohydrate; 3g fiber; 39g protein

Recipe and photo used with permission from: National Chicken Council