CHICKEN PAILLARD DIJONNAISE WITH PORCINI MUSHROOM RICE PILAF

Pound the boneless skinless chicken breast between two pieces off plastic wrap to 1/4 of an inch, season with salt and pepper, lightly dust with flour, then brown it in a hot skillet. That’s Chicken Paillard. Just a French cooking term for something you’ve probably been doing for years. The Dijonnaise part comes from making a pan reduction of stock, Dijon mustard, and cream. Very simple and quick to make. I’ll include the Porcini Rice Pilaf recipe below as well.

Ingredients:

For the Porcini Pilaf

• 1 3/4 cups low-sodium chicken stock

• 1/2 ounce of dried Porcini mushrooms

• 1 tsp olive oil

• 1 tbsp unsalted butter

• 1 garlic clove, minced

• 2 tbsp minced shallots or red onions

• 1 cup long grain rice such as Jasmin rice

• 1/4 cup Orzo pasta

• Kosher salt and black pepper

• 1/2 cup dry white wine

• 2 ounces of baby spinach, stems removed

• Grated parmesan cheese

• 1 tbsp fresh lemon juice

For the Chicken Paillard:

• 1 (8 ounce) boneless skinless chicken breast

• 2 tsp of olive oil

• 1 tbsp unsalted butter

• Kosher salt and black pepper

• 1/2 cup flour

• 2 tbsp minced shallots

• 1 tbsp Dijon mustard

• 1/4 cup dry white wine

• 1/2 cup low-sodium chicken stock

• 1/4 cup cream

• Chopped parsley

Directions:

• In a small saucepan, bring the stock and dried porcini mushrooms to a simmer, cover, turn off the heat, and let sit for 30 minutes. Strain and reserve the mushrooms and the stock.

• In a large saucepan, add the olive oil and butter then saute the rice and the Orzo until the Orzo is golden brown. Add the shallots and garlic and stir for 1 minute. Season with salt and pepper. Add the wine and stir until absorbed, about 1 minute. Add the reserved stock and bring to a simmer, lower heat. Cover and cook, stirring occasionally for 10 minutes.

• Stir in the spinach and mushrooms and let cook another 3 minutes, stirring. Stir in the grated parmesan and the lemon juice.

For the chicken:

• Butterfly the breast then pound it to 1/4 inch thick. Season with salt and pepper. Dust lightly with flour and shake off excess

• In a medium skillet, add the olive oil and butter over medium-high heat. When the oil is hot, add the breasts and saute until golden brown on both sides, about 2 minutes per side. Remove from the skillet and keep warm.

• Add 1 tbsp of olive oil to the skillet then add the shallots. Stir to cook about 1 minute. Add the wine and simmer until almost evaporated. Add the chicken stock and Dijon mustard and bring to a simmer, stirring. Add the cream and some chopped parsley and the lemon juice then add the breast back to the skillet. Baste the breasts with the sauce.

• To serve, plate some Pilaf then place one of breast halves on the rice. Spoon over some of the sauce and garnish with more parsley.

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