Chicken Paillard with Fines Herbes & Mustard Sauce

Prep time for chicken: 25 minutes
Prep time for mustard sauce: 10 minutes
Serves 4

In 13th century France, Dijon became an important center for the production of mustard. In 1336, at a feast held by the Duke of Burgundy, historical records state that guests consumed 70 gallons of mustard or "moutarde". Later, in 1777, Grey Poupon®, the famous mustard manufacturing company, was established in Dijon.

Also part of French cuisine, "paillard" is a term used for thinly pounded, rapidly cooked meat. This easy chicken paillard recipe is delicately laced with "fines herbes", a Mediterranean herb blend consisting of chives, chervil, parsley and tarragon. The accompanying sauce, made with Dijon mustard, adds a perfect zest to this dish. Your guests will rave and say, "It's scrumptious" or "C'est si delicieux".

For the Chicken Paillard:
4 boneless chicken breasts, pounded into 1/4-inch thick cutlets
2 large eggs
3/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 cup plain breadcrumbs
1-1/2 teaspoons Fines Herbes*
1 cup vegetable oil

Preheat oven to 325˚F. Wash the chicken cutlets and pat them dry with paper towels; set cutlets aside on a plate. In a wide, 1-quart bowl, beat the eggs with the salt and pepper. Place the cutlets in the bowl, coating them with the beaten egg mixture; set aside.

In the meantime, in another wide, 1-quart bowl, stir to combine the breadcrumbs and fines herbes. Gently coat the cutlets with the breadcrumb mixture and set them aside on a clean plate.

In a 12-inch skillet, heat the oil. Fry the cutlets on medium heat until underside is golden brown. Turn each cutlet once and repeat frying instructions. Transfer the cutlets to a baking dish; cover and keep warm in preheated oven while making the mustard sauce.

For the Mustard Sauce:
1 tablespoon unsalted butter
1 shallot, minced
1 cup dry white wine
1 teaspoon Grey Poupon® Dijon mustard
1 cup heavy whipping cream
1 egg yolk, beaten in a small bowl
Juice of half a lemon
Salt and freshly ground black pepper, to taste

In a 4-quart saucepot, melt the butter. Stir in the minced shallot and sauté until it is translucent, about 30 seconds. Stir in the wine and the mustard. Simmer on medium-low heat, stirring occasionally with a wooden spoon, for 2 minutes.

Add the cream and cook on medium heat, stirring occasionally, for 2 to 3 minutes or until sauce begins to thicken.

Stir half of the sauce into the bowl with beaten egg yolk. Return the egg yolk mixture to the saucepot; cook and stir for an additional 1 to 2 minutes or until thickened. Add lemon juice, salt and pepper. Stir and taste. Adjust seasonings, if necessary.

Serve warm, as an accompaniment to Chicken Paillard with A Side of Carrots & Green Beans, previously published on this blog on February 15, 2011.

Wine pairing: Chilled White Bordeaux.

*Fines Herbes is a dry herb mixture found in the spice section of most supermarkets or in a gourmet cook's store.

For a thicker sauce, mix together 1/4 cup cold water with 2 teaspoons cornstarch until smooth. Pour a little cornstarch mixture into boiling sauce, stirring constantly. The sauce will thicken immediately. Stop adding the cornstarch mixture when sauce reaches desired consistency. Adjust seasonings, to taste.

Text and Photograph © 2011 Nancy Real.