Chicken Paillards with Mushroom Cream Sauce

by Katie Johnstonbaugh
(serves 4)

4 boneless, skinless chicken breasts
1 t. salt
1/2 t. pepper
1-3 T butter
1-3 T. olive oil
2 T. finely chopped shallots
2 c. cremini or button mushrooms, sliced
2 cloves garlic, minced
1 t. spicy brown mustard
3/4 c. heavy cream
1/2 t. dried thyme

Cut chicken breasts horizontally almost all the way through.  Open like book. Place inside Ziploc gallon bag.  Do not seal bag.  Using meat pounder, beat chicken from center pushing out to all sides until chicken is 1/4 inch thick.  Remove from bag and slice in half to make to equal pieces.  Sprinkle with salt and pepper.  Continue doing the same to remaining 3 pieces of chicken.  Heat one tablespoon butter and one tablespoon olive oil in heavy skillet until bubbly and melted.  Swirl together to mix.  Add in 2-4 paillards and let cook 2 minutes on one side.  Season the side facing up with more salt and pepper.  Flip and allow to brown on other side, 2 minutes.  Remove meat to plate.  Continue with remaining chicken, adding more butter and olive oil if needed.  After all meat is removed, add shallots and mushrooms to cook, stirring often until mushrooms are browned.  Add garlic and cook for one minute.  Add mustard and cream and stirring a couple minutes allowing the sauce to thicken.  Taste for seasoning and add more salt and pepper if needed.  Spoon over paillards and serve!

Cooking with love,

Katie Johnstonbaugh