Chicken Paillardes With Mustard Shallot Sauce

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 4 boneless skinless chicken breasts, pounded thin
• 1 tablespoon butter
• 3 tablespoons shallots, finely chopped
• 2 sprigs fresh thyme
• 1 tablespoon balsamic vinegar
• 1/2 cup dry wine
• 1 teaspoon worcestershire sauce
• 1/2 cup chicken broth
• 2 teaspoons tomato paste
• 1/4 cup heavy cream
• 1 tablespoon dijon mustard
• 2 tablespoons parsley, finely chopped

Recipe

• 1 season breasts with salt and pepper.
• 2 melt the butter in a skillet over med-high heat. add the chicken breasts and cook until they are lightly brown, depending on thickness anywhere from 2-5 minutes per side.
• 3 remove the chicken to a warm platter.
• 4 add the shallots and the thyme to the skillet and cook, stirring, until the shallot is soft and wilted.
• 5 add the broth, vinegar, wine, worcestershire and bring to a boil.
• 6 stir in the tomato paste and cook until the sauce is reduced by half.
• 7 add the cream and bring to a full boil, stir in the mustard. you should have about 3/4-cup of sauce.
• 8 arrange the chicken breasts on a serving platter. spoon the sauce over the meat, sprinkle with parsley and serve.