Chicken Paillardes With Mustard Shallot Sauce

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Again borrowed without permission and with no intention of return from the net - i'll be making this next week! (update 2/9 - thanks to the reviewers, i have updated step 5 to be correct - cheers!)

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Steps

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Season breasts with salt and pepper.

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Melt the butter in a skillet over med-high heat.

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Add the chicken breasts and cook until they are lightly brown , depending on thickness anywhere from 2-5 minutes per side.

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Remove the chicken to a warm platter.

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Add the shallots and the thyme to the skillet and cook , stirring , until the shallot is soft and wilted.

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Add the broth , vinegar , wine , worcestershire and bring to a boil.

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Stir in the tomato paste and cook until the sauce is reduced by half.

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Add the cream and bring to a full boil , stir in the mustard.

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You should have about 3 / 4-cup of sauce.

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Arrange the chicken breasts on a serving platter.

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Spoon the sauce over the meat , sprinkle with parsley and serve.

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Ingredients

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boneless skinless chicken breasts, butter, shallots, fresh thyme, balsamic vinegar, dry white wine, worcestershire sauce, chicken broth, tomato paste, heavy cream, dijon mustard, parsley