Chicken Paillardes Mushrooms in Creamy Cognac Dijon Sauce
Transport your taste buds to a bistro-worthy dining experience with this elegant Chicken Paillardes in a Creamy Cognac Dijon Sauce. Tender, golden-brown chicken breasts are pounded thin for quick, even cooking and paired with earthy cremini mushrooms and aromatic shallots. The star of the dish is the decadent sauce—made with a splash of cognac, rich chicken stock, velvety cream, and tangy Dijon mustard—that creates the perfect balance of indulgence and sophistication. This comforting, yet refined recipe is ready in just 40 minutes, making it ideal for a weeknight treat or an impressive dinner party centerpiece. Serve this flavorful dish alongside creamy mashed potatoes, fluffy rice, or warm crusty bread to savor every last drop of the luscious sauce.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 0.5 cup All-purpose flour
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 8 ounces Cremini mushrooms, sliced
- 2 tablespoons Shallots, minced
- 0.25 cup Cognac or brandy
- 1 cup Chicken stock
- 0.5 cup Heavy cream
- 2 tablespoons Dijon mustard
- 2 tablespoons Fresh parsley, chopped
Instructions
Place each chicken breast between two sheets of plastic wrap and pound them to about 1/4-inch thickness using a meat mallet or rolling pin.
In a shallow dish, mix the flour, salt, black pepper, and garlic powder. Dredge each chicken breast in the seasoned flour, shaking off any excess.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Sear the chicken breasts, 2 at a time, until golden brown and cooked through, about 3-4 minutes per side. Remove to a plate and keep warm. Repeat with the remaining chicken breasts, adding more oil if necessary.
In the same skillet, add the remaining tablespoon of butter. Add the sliced mushrooms and sauté until golden and softened, about 5 minutes.
Add the minced shallots to the skillet and sauté for 1-2 minutes, until fragrant.
Carefully pour in the cognac, scraping up any browned bits from the bottom of the skillet. Allow the alcohol to cook off for about 1 minute.
Stir in the chicken stock and bring to a simmer. Let it reduce slightly, about 3 minutes.
Lower the heat to medium and stir in the heavy cream and Dijon mustard. Allow the sauce to thicken, about 2-3 minutes.
Return the chicken breasts to the skillet, spooning the sauce over them, and let them heat through for another 2 minutes.
Garnish with freshly chopped parsley and serve immediately. This dish pairs beautifully with mashed potatoes, rice, or crusty bread to soak up the sauce.
Nutrition Facts
Calories |
643 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.5 g | 40% | |
| Saturated Fat | 12.3 g | 61% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 199 mg | 66% | |
| Sodium | 833 mg | 36% | |
| Total Carbohydrate | 15.1 g | 5% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 1.6 g | ||
| Protein | 60.9 g | 122% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 40 mg | 3% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 676 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
