Chicken Paillards with Porcini-Cider Sauce

National Chicken Council
  • Yield: 4 servings


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


  1. Preheat 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 shallots and cook 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. 

Nutritional Info *per serving

  • Calories 340
  • Fat 12g
  • Saturated Fat 2.5g
  • Carbohydrate 15g
  • Fiber 3g
  • Protein 39g