Chicken Paillards with Walnut Sauce

By bakers_delight85

Serve with Arugula and Roasted Sweet Potato Salad
If the cutlets are thicker than one-quarter inch, or vary in thickness, placed them between pieces of plastic wrap and pound with a meat mallet to help them cook evenly.

Ingredients

• 3 Tbsp. safflower or other neutral-tasting oil
• 4 chicken cutlets (each 4 to 6 ounces and 1/4 inch thick)
• Coarse salt and freshly ground pepper
• 1/3 cup walnut halves
• 1/2 cup chicken stock, homemade or low sodium store bought
• 2 Tbsp. sherry vinegar

Details

Servings 4

Preparation

Step 1

Heat oil in a large saute pan over medium-high until hot but not smoking. Pat dry chicken and season both sides with salt and pepper, then place in the pan (cook in batches, if necessary, to avoid crowding). Cook until golden brown on first side, 3 to 4 minutes; turn chicken and continue cooking until golden on the other side and cooked through, 2 to 3 minutes. Transfer to a platter.
Reduce heat to medium-low. Add walnuts and toast, stirring constantly, until golden, about 3 minutes. Raise heat to medium; add stock and vinegar. Cook, swirling the pan, until liquid is reduced by half and slightly thickened, about 1 minute.
To serve, divide the salad evenly among plates, and top with chicken; pour sauce over chicken.