Chicken Paillards with Dijon Pan Sauce

Hello! I am finally ready to enter my first post. This recipe is one of my "go to" dishes. It is easy, easy, easy and can be customized to fit pretty much any ones tastes. You can substitute any variety of herbs, leave them out, add lemon, grill the chicken, switch up the protein, the sky is the limit.

You will need the following:

Chicken Breasts, boneless and skinless (as many as you need)

All purpose flour (probably 1/4 to 1/2 cup depending on your quantity of chicken)

Olive Oil (or any other vegetable oil you like to use)

Salt and Pepper to taste

For the pan sauce:

1 cup dry white wine

1 cup chicken broth

1 heaping tbsp. Dijon Mustard

Pinch of tarragon (dried or fresh or any other herb you like)

Small spoon full of capers (if you have them on hand and like them)

Dash of Worcestershire Sauce

Salt and Pepper to taste

Make the Chicken Paillard

• Take a chicken breast and place it between two pieces of plastic wrap and pound it out until it is even. This makes the chicken tender and cook evenly. You can use a mallet, bottom of a pan, wine bottle or anything that can get the job done efficiently.
• Mix flour and a good pinch of salt and pepper together. Then dredge your chicken in it.
• Heat a couple of teaspoons of oil in a frying pan over medium high heat
• Add chicken breasts and quickly saute until golden brown and just cooked through. Your chicken will cook much faster than normal because of the paillard technique. Remove and reserve chicken.

Make the Pan Sauce

• Deglaze pan with white wine and chicken broth
• Add Dijon mustard and dash of Worcestershire sauce
• Reduce by half
• Add herbs, pepper and capers (or your chosen accents)
• Test for salt, add if needed
• Add the chicken and any juices back into the pan and heat through

Serve immediately