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Chicken Paillard With Chive And Mustard Sauce Diane

January 28, 2023

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy		Mike01	4	Servings

INGREDIENTS

4		Chicken breasts -, 6 oz ea
		Salt, to taste
		Freshly-ground black pepper
		to taste
2	T	Unsalted butter
3	T	Chopped shallots
2	oz	Fine brandy
1/4	c	White wine
1	T	Dijon mustard
3/4	c	Veal stock
1/2	c	Heavy cream
3	T	Chopped fresh chives

INSTRUCTIONS

Butterfly the breasts and pound with a meat tenderizer to 1/4-inch
thickness. 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. This recipe yields 4
servings.  Recipe Source: MICHAELS PLACE with Michael Lomonaco From the
TV FOOD  NETWORK - (Show # ML-1A13 broadcast 03-08-1997) Downloaded
from their  Web-Site - http://www.foodtv.com  Formatted for MasterCook
by MR MAD, aka Joe Comiskey -  jpmd44a@prodigy.com  03-15-1997  Recipe
by: Michael Lomonaco  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 350 Calories From Fat: 177 Total Fat: 20g Cholesterol: 129.1mg Sodium: 197.2mg Potassium: 294.2mg Carbohydrates: 2.9g Fiber: <1g Sugar: <1g Protein: 27.8g