Chicken Paillardes with Mustard Shallot Sauce
Elevate your weeknight dinner routine with these elegant Chicken Paillardes with Mustard Shallot Sauce. This quick and flavorful recipe features tender, pan-seared chicken breasts pounded thin for even cooking, smothered in a velvety sauce made with Dijon mustard, creamy shallots, garlic, white wine, and a touch of heavy cream. Perfectly balanced with a hint of tang and richness, the sauce highlights every bite of juicy chicken. Ready in just 35 minutes, this dish is as convenient as it is sophisticated. Garnished with fresh parsley, it’s a restaurant-quality meal that pairs beautifully with a crisp green salad or roasted vegetables. Whether for a special occasion or a deliciously simple dinner at home, this recipe is a guaranteed crowd-pleaser!
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium, finely chopped shallot
- 2 cloves, minced garlic
- 0.5 cup dry white wine
- 0.5 cup chicken stock
- 1.5 tablespoons Dijon mustard
- 0.25 cup heavy cream
- 2 tablespoons, chopped fresh parsley
- to taste salt
- to taste black pepper
Instructions
Start by butterflying the chicken breasts. Slice each breast horizontally almost all the way through, then open it up like a book. Use plastic wrap to cover the chicken and pound it gently with a meat mallet or rolling pin until it is roughly 1/4 inch thick.
Season the chicken on both sides with salt and black pepper.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
Add the chicken to the skillet and cook for 2-3 minutes on each side, or until fully cooked and golden brown. Remove the chicken from the skillet and set aside, tenting with foil to keep warm.
Reduce the heat to medium and add the remaining 1 tablespoon of olive oil and 1 tablespoon of butter to the skillet.
Add the finely chopped shallot and minced garlic to the skillet. Sauté for 2-3 minutes, stirring frequently, until softened and fragrant.
Pour in the dry white wine, scraping the bottom of the skillet to deglaze. Let it simmer for 2 minutes to reduce slightly.
Add the chicken stock and continue to simmer for another 2 minutes.
Stir in the Dijon mustard and heavy cream, whisking to combine, and let the sauce cook for another 2-3 minutes until slightly thickened.
Taste the sauce and adjust seasoning with salt and black pepper if needed.
Return the cooked chicken to the skillet, spooning the sauce over the top to reheat gently for 1-2 minutes.
Garnish with freshly chopped parsley and serve immediately. Pair with a simple green salad or roasted vegetables to complete the meal.
Nutrition Facts
Calories |
1460 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.0 g | 117% | |
| Saturated Fat | 33.9 g | 169% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 428 mg | 143% | |
| Sodium | 3238 mg | 141% | |
| Total Carbohydrate | 13.9 g | 5% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 5.0 g | ||
| Protein | 116.3 g | 233% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 110 mg | 8% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 1191 mg | 25% | |
*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.
