CHICKEN PAILLARD WITH CHIVE AND MUSTARD SAUCE DIANE
Provided by Food Network
Yield 4 servings
Number Of Ingredients 10
Steps:
- Since each pounded, flattened chicken should have a large circumference, it will be necessary to cook the four breasts one at a time, setting each aside on a warm platter as you finish those that remain or use two pans to cook two simultaneously.
- Season the chicken with salt and pepper. Heat a large, heavy skillet over medium heat. Add 1/2 tablespoon of butter to the hot pan and heat the butter until it begins to foam. Add the first
- breast and sear, cooking for 3 to 4 minutes on a side before turning it over and allowing another 4 minutes on the second side. Remove the chicken from the pan and place on a warm platter. Repeat for the remaining chicken breasts, adding butter to the pan and sauteeing both sides. After all the chicken has been cooked and removed from the pan, add the shallots and cook two minutes until translucent. Lower the heat, move the pan away, and cautiously add the brandy. Being careful not to flame the brandy, return the pan to the stove, and over low heat, allow it to cook off. Add the white wine to the pan, raise the heat, and bring quickly to the boil. Stir in the mustard. Allow this to cook for 1 minute before adding the veal stock. Cook for 2 to 3 minutes more. Add the cream. Bring just to the boil. Remove from the heat and stir in the chives.
- Place the ovenproof platter of chicken breasts in a preheated 350 degree oven for 1 to 2 minutes to reheat them very quickly before placing them on individual dishes and topping with some of the Diane Sauce. Serve with garlic mashed potatoes.
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Andi Metaliaj
[email protected]This was a delicious and easy recipe. I will definitely be making it again.
H mirwais Katawazai
[email protected]I would definitely make this recipe again. It's a great way to change up your usual chicken dinner routine.
ME_KO 192
[email protected]This dish is perfect for a weeknight meal. It's quick and easy to make, and it's always a crowd-pleaser.
Vilnis Caune
[email protected]I'm not a big fan of mustard, but I really enjoyed the sauce in this recipe.
Xb Ismail
[email protected]This recipe is a great way to use up leftover chicken. I had some rotisserie chicken and it worked perfectly.
pranta Barua
[email protected]I made this for a dinner party and it was a huge hit! Everyone loved it.
Sameer Ali ali
[email protected]I thought the chicken was a little overcooked, but the sauce was delicious.
Bailey Bragg
[email protected]This dish was easy to make and very flavorful. I would definitely recommend it.
Gamer Wolrad
[email protected]Overall, this was a good recipe. I would make it again, but I would make a few changes to the sauce.
Prince Ngwerume
[email protected]I found the sauce to be a bit too rich for my taste.
Emily isimplydonotexist
[email protected]The chicken was a little dry, but the sauce was amazing.
Semaigzer Adinew
[email protected]This recipe is a keeper! I will definitely be making it again and again.
Abdulkarim Katongole
[email protected]I made a few substitutions (used Greek yogurt instead of sour cream and Dijon mustard instead of regular mustard) and it still turned out great.
hamsa
[email protected]I followed the recipe exactly and the dish was perfect. I highly recommend it.
Makayla Langhorne
[email protected]This was my first time making chicken paillard and it turned out great! The sauce was especially good.
Shelby Puckett
[email protected]I've made this recipe several times now and it's always a winner. The sauce is so easy to make and it really elevates the dish.
jagdeep kaur
[email protected]I made this for dinner last night and it was a hit! My family loved it.
Celina chootkan
[email protected]This dish was absolutely delicious! The chicken was cooked perfectly and the sauce was creamy and flavorful. I will definitely be making this again.