Sauteed Chicken Paillards With Muscat Sauce Recipes

SAUTEED CHICKEN PAILLARDS WITH MUSCAT SAUCE

Steps:

• Place flour in dish. Sprinkle chicken with salt and pepper. Dredge in flour to coat.
• Melt 2 tablespoons butter in large skillet over medium-high heat. Add chicken; sauté until cooked through, about 2 minutes per side. Transfer to platter; tent with foil. Melt remaining butter in same skillet over medium-high heat. Add shallots and grapes; sauté, stirring occasionally, 2 minutes. Add wine; bring to boil. Add cream; bring to simmer. Stir in tarragon. Season with salt and pepper. Spoon over chicken.

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 PAILLARDS WITH LEMON CAPER SAUCE

Steps:

• Place each chicken breast half between sheets of plastic wrap and hammer with a mallet, or the bottom of a small frying pan, to about a 1/4 inch thickness.
• Add oil to a saute pan until the bottom is just covered, and set it over a medium-high flame until quite hot. Season chicken with salt and pepper and lightly dredge in the flour, shaking off any excess.
• When the pan is ready, add 1 tablespoon of butter and swirl to spread it evenly, and immediately add 2-3 pieces of chicken. Cook about 2 minutes on the first side, turning when the bottom is nicely browned. About 1-2 minutes on the second side should do it. Transfer the cooked pieces to a warm platter, add more oil and butter to the pan, and repeat the process with a second (and third) batch of chicken, as necessary.
• Drain any excess oil from the pan, deglaze with a splash of white wine, and cook until almost fully reduced.
• Toss in a fresh tablespoon of butter and the minced shallots, and cook for about a minute.
• Add the capers, lemon juice, and chicken stock. Cook until slightly thickened.
• Remove the pan from the heat, swirl in another 1-2 tablespoon of butter and some chopped parsley. Check for seasoning, and pour over the chicken breasts to serve.

CHICKEN PAILLARDES & MUSHROOMS IN CREAMY COGNAC DIJON SAUCE

Steps:

• Season the chicken with the salt and pepper.
• Heat the olive oil and the butter in a large frying pan over medium-high heat. Add the chicken and saute until cooked through, turning once (about 5 minutes total time). Transfer to a plate, cover with foil and keep warm.
• Add the Cognac and the wine to the pan and deglaze, stirring to scrape up the brown bits. Now add the sliced mushrooms and saute for about 5 minutes until the mushrooms begin to soften and the sauce is reduced by half.
• With a slotted spoon, remove the mushrooms to the plate of chicken, and keep warm.
• Whisk in the cream, mustard and tarragon to the sauce and cook, continuing to whisk, about 2 minutes until thickened. Pour any juices that have accumulated on the plate into the sauce and whisk to combine.
• Serve the chicken topped with the mushrooms and wine sauce, garnish with the snipped parsley. Wonderful served with a tossed salad and Potatoes Dauphinoise (recipe #359440).

CHICKEN PAILLARDS WITH LEMON-BUTTER SAUCE

Steps:

• Season chicken paillards on both sides with salt and pepper. Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat until butter foams. Add two paillards, and saute on one side until golden brown, about 2 minutes. Reduce heat to medium. Flip, and saute paillards until cooked through, about 2 minutes. Transfer to a plate. Raise heat to medium-high, and repeat with two remaining paillards.
• Add shallot to skillet, and cook over medium heat, adding oil or butter as needed, stirring often, until golden, about 1 minute. Raise heat to medium-high. Add lemon segments and juice, chicken stock, and any plate juices, and deglaze the pan, scraping brown bits from bottom with a wooden spoon. Simmer until sauce reduces by half, about 3 minutes. Gradually stir in remaining 2 to 3 tablespoons butter until just melted. Season to taste.

CHICKEN PAILLARDES WITH MUSTARD SHALLOT SAUCE

Steps:

• Season breasts with salt and pepper.
• 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.
• Remove the chicken to a warm platter.
• Add the shallots and the thyme to the skillet and cook, stirring, until the shallot is soft and wilted.
• Add the broth, vinegar, wine, Worcestershire and bring to a boil.
• Stir in the tomato paste and cook until the sauce is reduced by half.
• Add the cream and bring to a full boil, stir in the mustard. You should have about 3/4-cup of sauce.
• Arrange the chicken breasts on a serving platter. Spoon the sauce over the meat, sprinkle with parsley and serve.

PARMESAN CHICKEN PAILLARDS WITH CHERRY TOMATO SAUCE

Steps:

• Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2 inch thickness using a meat mallet or a small heavy skillet.
• Sprinkle chicken with 1/4 teaspoons salt and 1/4 teaspoons pepper.
• Combine cheese and flour in a shallow dish. Dredge one side of each chicken breast in the cheese mixture.
• Heat 1 teaspoons oil in a large nonstick skillet over medium-high heat. Add 2 chicken breast halves, cheese side down; cook 4 minutes on each side or until done. Repeat procedure with remaining oil and chicken breast halves.
• Remove from pan; keep warm.
• Carefully wipe any browned bits from the pan using a paper towel.
• Coat pan with cooking spray. Add onion; saute 2 minutes. Stir in broth and vinegar; cook 1 minute or until liquid almost evaporates. Add tomatoes, remaining salt and pepper, and oregano; cook 2 minutes.