Chicken Paillard With Chive And Mustard Sauce Diane Recipes

CHICKEN PAILLARD WITH SAUTEED MUSHROOMS

Steps:

• Place the flour in a shallow dish and season with salt and pepper. Season the chicken on both sides with salt and pepper.
• To cook the chicken, in a large skillet, heat 1 tablespoon each of the oil and the butter over medium-high heat until very hot. Working with 2 pieces at a time, dredge both sides of the chicken in flour, then shake off the excess flour. Without crowding, add the 2 pieces to the skillet, and brown on both sides, 2 to 3 minutes per side. Transfer to a warm platter and cover loosely with aluminum foil to keep warm. Repeat with the remaining 1 tablespoon each of oil and butter, and chicken.
• To make the sauce, pour all but 1 tablespoon of oil from the skillet. Return the skillet to the heat. Decrease the heat to medium. Add the wine, using a wooden spoon to loosen any browned bits from the bottom of the pan. Add the mushrooms, cèpes and strained liquid, thyme, and parsley. Season with salt and pepper. Cook, stirring occasionally, until the mushrooms are tender, 8 to 10 minutes. Taste and adjust for seasoning with salt and pepper. Spoon the mushrooms over the chicken and serve immediately.
• Called cèpes in French, and porcini in Italian, Boletus edulis mushrooms are extremely rich, with an earthy, assertive flavor. They are found only in the wild and not commercially farmed; their incredible flavor and limited supply bestow an intoxicating allure similar to that of black truffles. They are available fresh in season, but are available frozen or dried throughout the year. To plump and reconstitute dried mushrooms, place the mushrooms in a heatproof container. Pour over boiling water and let rest until plump and rehydrated, about 15 minutes. Using a slotted spoon, remove the mushrooms to a cutting board. Coarsely chop and set aside for later use. Strain the soaking liquid through a fine mesh sieve or coffee filter and reserve as a very flavorful cooking liquid.

CHICKEN BREASTS WITH CHIVE AND MUSTARD SAUCE

Steps:

• 1. Heat the butter in a wide, heavy-bottomed sauté pan until it begins to melt and foam. Season the chicken with salt and pepper. Add the breasts to the pan and brown them on one side, 6 to 8 minutes. Turn them over and cook them until well browned on the other side, about 6 more minutes. The chicken is done when it is firm to the touch and the juices run clear. Transfer the chicken to a plate and cover with foil to keep warm.
• 2. Add the shallots to the same pan and sauté until softened but not browned, about 2 minutes. Lower the heat, move the pan away from the flame, lean away from it, and carefully pour in the brandy, taking care not to let it flame. (If it does flame, cover with a pot lid until the brandy cooks out.) Continuing to be mindful of potential flare-ups, return the pan to the stove and let the brandy evaporate over low heat.
• 3. Add the wine to the pan, raise the heat to high, and bring it to a boil. Whisk in the mustard and let reduce for 1 minute. Pour in the broth and cook for 2 to 3 minutes more.
• 4. Stir in the cream and bring just to a boil. Stir in the chives. Return the chicken breasts to the pan and simmer gently until the stock has reduced and thickened slightly, 4 to 5 minutes.
• 5. To serve, put 1 chicken breast in the center of each of 4 plates and spoon some sauce over the top.
• Your Nightly Specials Instead of chicken, use small beefsteaks or pork loin chops. Cooking time will vary based on thickness and desired doneness, but will be about 2 minutes more per side than the chicken.
• For a spicier sauce, add 1 teaspoon hot, dry, English mustard to the sauce along with the Dijon.