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–+ servings

Chicken Paillard with Mushrooms

Chicken breast pounded thin and pan-fried with cremini mushroom sauce
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Prep Time 20 minutes
Cook Time 16 minutes
Total Time 36 minutes
Course Main Dish
Cuisine American, Italian
Servings 4
Calories 409 kcal

Ingredients
  

  • 4 boneless & skinless chicken breasts (about 1 1/4 pounds)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ¾ cup flour (for a gluten-free dish, use gluten-free flour)
  • 1 tablespoon olive oil (plus extra)
  • 1 tablespoon butter (plus extra)
  • 6 ounces (2 1/2 cups) cremini mushrooms, thinly sliced
  • 1 small leek, trimmed and thinly sliced (rinse well because leeks can have hidden dirt)
  • ⅓ cup dry white wine
  • ¾ cup chicken stock (low sodium)
  • ¾ teaspoon cornstarch
  • ½ cup sour cream
  • ¾ teaspoon lemon juice
  • ½ teaspoon dried thyme

Instructions
 

  • Slice chicken into small cutlets. Place a sheet of plastic wrap over the chicken and pound it with a meat mallet until very thin.
  • Place the flour, salt, and pepper on a dinner plate. Mix. Dredge the chicken through the flour mixture.
  • Use medium temperature to heat the olive oil and butter in a large skillet. When hot, add the chicken breasts and cook until browned on both sides, about 3-4 minutes per side or until they reach an internal temperature of 160°F. Do not crowd the pan. Place the cooked chicken on a platter and cover it with aluminum foil. Add the remaining chicken to the pan, adding more oil and butter as needed, until all the chicken is cooked.
  • Add the leeks and mushrooms to the skillet and cook for about 5 minutes or until tender. Add extra oil if needed. Carefully stir in the wine and cover with a lid to prevent splattering.
  • Mix the cornstarch and chicken stock together and pour the mixture into the pan. Stir and cook until the sauce is thickened. Then stir in the sour cream, lemon juice, and thyme. Heat until just warm and remove from the heat. Season the sauce with salt and pepper to taste. Place the chicken breast cutlets on individual plates and spoon the sauce over them. This dish goes well with a salad and rice.

Notes

Substitutions

Meat Mallet

Substitute a rolling pin or a heavy cast-iron skillet to pound the chicken if you don't have a meat mallet.

Gluten-Free

To make this a gluten-free dish, substitute gluten-free flour for regular flour. I recommend using Cup4Cup or Measure for Measure flour, which is premixed to create a similar taste to regular flour. Also, use a trusted source or check the labels to make sure there are no hidden gluten ingredients in your chicken stock or sour cream.

Leeks

If you don't have a leek, you can substitute 1/2 cup of chopped onions.
 
 
 

Nutrition

Calories: 409kcalCarbohydrates: 26gProtein: 36gFat: 16gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 115mgSodium: 799mgPotassium: 875mgFiber: 1gSugar: 3gVitamin A: 686IUVitamin C: 5mgCalcium: 69mgIron: 3mg
Keyword Chicken, Chicken Paillards, Chicken Paillards with Mushroom Sauce, Chicken Recipe
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