Herbed Chicken

[cori]

Herbed Chicken Paillard

A thin slice of meat that is quickly cooked by grilling or saut?ing, a paillard is typically pounded with a meat pounder to reach the desired thinness. Place the food between 2 sheets of waxed paper or plastic wrap and strike it with glancing blows, working from the center to the edge, rather than pounding down directly on the meat.


2 boneless, skinless chicken breast halves,
about 1 1/4 lb. total, pounded to
1/3-inch thickness
Salt and freshly ground pepper, to taste
1/3 cup all-purpose flour
1 to 2 Tbs. unsalted butter
1 to 2 Tbs. extra-virgin olive oil
1 small shallot, minced
1/2 cup dry white wine
1/2 cup chicken stock
2 Tbs. chicken demi-glace (if can't find only use chicken stock)
2 Tbs. minced fresh chives
2 Tbs. minced fresh flat-leaf parsley
2 Tbs. minced fresh tarragon



Season the chicken with salt and pepper. Spread the flour on a plate. Dredge the chicken in the flour, coating the pieces completely; shake off the excess.

In a large saut? pan over medium-high heat, melt 1 Tbs. of the butter with 1 Tbs. of the olive oil until almost smoking. Add the chicken and cook, turning once, until golden brown and cooked through, about 4 minutes per side; add more butter and oil to the pan if needed. Transfer the chicken to a warmed plate and cover loosely with aluminum foil.

Reduce the heat to medium and add the shallot to the pan. Cook, stirring constantly, until translucent, 1 to 2 minutes. Add the wine, stock and demi-glace and cook, stirring to scrape up the browned bits, until the sauce thickens, 3 to 5 minutes. Stir in the chives, parsley and tarragon, and season with salt and pepper.

Return the chicken to the pan and coat with the sauce. Transfer the chicken to a platter and spoon the sauce on top. Serve immediately. Serves 2.