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Chicken Paillards With Saffron Sauce And Tomato Confetti

Paillard is the French term for a skinned, boned, and pounded-thin chicken breast. The refreshing tomato "confetti" offers a softly acidic counterpoint to the pungent saffron sauce and the red and yellow color is brilliantly appealing. All told, it's a very special dish.

Type: Chicken, Poultry
Courses: Main Course
Serves: 6 people

Recipe Ingredients

1   Tomato - peeled, seeded, (large)
  And finely diced
  = (or 1 pint small cherry tomatoes,
3 tablespoons 45mlFinely-chopped fresh parsley
  Kosher salt - to taste
  Freshly-ground black pepper - to taste
6   Boneless skinless chicken breasts
1 cup 237mlChicken stock or low-sodium canned broth
  A large pinch of saffron threads
2 tablespoons 30mlUnsalted butter - (1/4 stick)
1 tablespoon 15mlExtra-virgin olive oil
1 1/4 cups 296mlSour cream - room temperature

Recipe Instructions

Place the diced tomato in a colander and drain for 30 minutes. Mix with the parsley and salt and pepper to taste.

Place the chicken breasts between 2 sheets of plastic wrap and pound gently until very thin. Season with salt and pepper.

Bring the chicken broth to a boil. Add the saffron; stir to dissolve. Reserve.

In a large saute pan, heat the butter and olive oil over medium heat. Place 3 chicken breasts in the pan and saute, turning once, until golden brown and cooked through, about 3 minutes per side. Transfer to a warm platter and keep warm while you saute the remaining 3 chicken breasts.

Add the chicken stock to the saute pan and bring to a boil, stirring to scrape up any browned bits from the bottom. Cook until reduced to 1/2 cup, 3 to 5 minutes. Gently stir about half of the reduced broth into the sour cream, Stir the diluted sour cream into the remaining reduced broth. Heat gently just until warmed through. Do not boil. Stir in about 1/3 cup of the diced tomato. Taste for seasoning, adding. more salt and pepper if necessary.

To serve, spoon the sauce over the chicken breasts and sprinkle with the remaining tomato confetti.

This recipe yields 6 servings.

Cookbook Digest, May/Jun, 1999


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