HERBED CHICKEN PAILLARD

By curly

Ingredients

• 2 boneless, skinless, chicken breast halves, about 1 1/4 lb. total, pounded to 1/3” thickness.
• Salt and freshly ground pepper, to taste.
• 1/2 cup all-purpose flour
• 1-2 Tbsps unsalted butter
• 1-2 Tbsps extra-virgin olive oil
• 1 small shallot, minced
• 1/2 cup dry vermouth
• 1/2 cup chicken stock
• 2 Tbsps chicken demi-glace
• 2 Tbsps minced fresh chives
• 2 Tbsps minced fresh flat-leaf parsley
• 2 Tbsps minced fresh tarragon

Preparation

Step 1

Season chicken with salt and pepper. Dredge in flour; shake off excess.

In large sauté pan over medium-high heat, melt 1 Tbsp butter with 1 Tbsp oil. Add chicken; cook until golden brown and cooked through, about 4 minutes per side; add more oil and butter to pan if needed. Transfer to warmed plate; cover loosely with foil.

Reduce heat to medium; add shallot. Cook, stirring constantly, until translucent, 1-2 minutes.

Add vermouth, stock and demi-glace; cook, stirring, until thickened, 3-5 minutes.

Stir in chives, parsley and tarragon; season with salt and pepper. Return chicken to pan; coat with sauce. Transfer to platter; top with sauce.