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Full Online Book HomeLearning KitchenPoultry - Paillard Of Chicken
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Poultry - Paillard Of Chicken Post by :troydan Category :Learning Kitchen Author :Unknown Date :March 2012 Read :554

Click below to download : Poultry - Paillard Of Chicken (Format : PDF)

Poultry - Paillard Of Chicken

4 chicken breast halves, boned & skinned
1/2 cup flour
1/2 tsp coarse salt
1/2 tsp coarsely ground pepper
2 tsp fresh thyme, chopped or
1 tsp dried thyme, crumbled
3 tbsp unsalted butter, divided
1 tbsp light vegetable oil
3/4 cup white wine
2 tbsp heavy cream,
1 clove garlic, very thinly sliced
1 tsp Dijon mustard

Place each chicken breast between sheets of oiled plastic wrap and pound with a smooth mallet or meat pounder until 1/4" thick

On a plate combine flour, salt, pepper and half thyme.

Press each piece of chicken into mixture until it is well coated; discard leftover flour mixture.

In a large skillet over medium-high heat, melt 2 tbsp of butter and add oil.

Saute chicken quickly on each side until lightly browned. Remove to a serving platter and keep warm.

Pour into skillet wine, cream, remaining thyme, and butter, garlic, and mustard. Stir together over medium heat, scraping any browned bits from bottom of pan.

If sauce becomes too thick, add 1 tbsp of warm water.

Pour over chicken and serve.
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