Chicken Paillard w/ Cherry Sauce & Parsley Rice

A paillard is a piece of meat pounded very thin, then sautéed or grilled at high heat. This version works as a weeknight dinner or an elegant standout for guests.


Prep: 20 min   Cook: 20 min   Makes: 4 servings

• 3 1/4 c. chicken stock, divided
• 1 1/2 c. uncooked basmati rice
• 4 boneless skinless chicken breast halves (4 oz. each)
• 1/2 tsp. sea salt
• 1/4 tsp. pepper
• 1 1/2 tsp. olive oil
• 1/2 c. finely chopped sweet onion (about 1 small)
• 3 Tbs. butter, divided
• 1 garlic clove, minced
• 3/4 c. dried tart cherries
• 1/3 c. balsamic vinegar
• 3 Tbs. tawny port wine
• 1/4 tsp. Dijon mustard
• 1/2 c. minced fresh parsley

1. In a large saucepan, bring2 1/4 c. stock and rice to a boil. Reduce heat; cover and simmer for about 15-20 min. or until liquid is absorbed and rice is tender.
2. Meanwhile, pound chicken with a meat mallet to 1/4 in. thickness; sprinkle with salt and pepper. In a large skillet, cook chicken in oil over med. heat for 4-5 min. on each side or until no longer pink. Remove and keep warm.
3. In the same skillet, cook onion in 1 Tbs. butter over med.-high heat for 1-2 min. or until tender. Add garlic; cook for 1 min. longer. Add the cherries, vinegar, wine and remaining stock, stirring to loosen browned bits from pan. Bring to a boil; cook until the liquid is reduced by half and the dried cherries are plump, about 6 min. Stir in mustard.
4. Fluff rice; stir in parsley and remaining butter. Serve with chicken and sauce.