Chicken Paillards with Mushrooms
Cremini mushrooms are baby portobellos. They are a creamy color, with brown caps.
INGREDIENTS
- 4 (3-ounce) chicken breasts
- 3 tablespoons flour
- ⅛ teaspoon salt
- ⅛ teaspoon cayenne pepper
- ½ teaspoon dried marjoram leaves
- 2 tablespoons olive oil
- 4 shallots, minced
- 1 cup sliced button mushrooms
- 1 cup sliced cremini mushrooms
- ½ cup Low-Sodium Chicken Broth
- ¼ cup dry white wine
- 1 teaspoon Worcestershire sauce
- 1 tablespoon cornstarch
Place chicken breasts between two sheets of waxed paper and pound until ¼" thick. On shallow plate, combine flour, salt, pepper, and marjoram. Dredge chicken in flour mixture to coat.
In large skillet, heat olive oil over medium heat. Add chicken; sauté on first side for 3 minutes, then carefully turn and cook for 1 minute longer. Remove to platter and cover to keep warm.
Add shallots and mushrooms to skillet; cook and stir for 4–5 minutes until tender. Meanwhile, in small bowl combine broth, wine, Worcestershire sauce, and cornstarch, and mix well. Add to mushroom mixture and bring to a boil.
Return chicken to skillet; cook until chicken is hot and sauce bubbles and thickens. Serve immediately over brown rice, couscous, or pasta.
Serves 4
Calories: 270.13
Fat: 8.25 grams
Saturated fat: 1.71 grams
Dietary fiber: 1.01 grams
Sodium: 167.63 mg
Cholesterol: 79.63 mg
Paillard
Paillard is a French word that literally means “bawdy.” In cooking, it means to pound chicken, veal, or beef to ¼" thickness, to tenderize the meat so it cooks very quickly. To pound, place the meat between two sheets of waxed paper and pound with a meat mallet, starting from the center of the meat, to desired thickness.
