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Ingredients
- 16 pork paillards
- Salt and pepper
- 2 tablespoons oil
- 1/4 cup dry white wine
- 1/2 cup chicken stock
- 1/2 cup sour cream
- 1/4 teaspoon sweet paprika
Preparation
Step 1
Season pork paillards on both sides with salt and pepper. Heat oil in large skillet over medium-high heat. Add paillards and saute on one side until golden brown, 1 to 2 minutes. Flip and saute paillards until cooked through about 1 minute. Transfer to plate. Repeat with remaining paillards.
Add white wine to skillet and deglaze the pan, scraping brown bits from bottom with a wooden spoon, until wine reduces by half about 1 minute. Add chicken stock and an plate juices. Reduce heat to medium and simmer until sauce reduces by half, about 2 minutes. Gradually stir in sour cream and paprika. Season to taste.