Chicken Paillards With Saffron Sauce And Tomato Confetti

Recipe Ingredients

1		Tomato - peeled, seeded, (large)
		And finely diced
		= (or 1 pint small cherry tomatoes,
		Halved)
3 tablespoons	45ml	Finely-chopped fresh parsley
		Kosher salt - to taste
		Freshly-ground black pepper - to taste
6		Boneless skinless chicken breasts
1 cup	237ml	Chicken stock or low-sodium canned broth
		A large pinch of saffron threads
2 tablespoons	30ml	Unsalted butter - (1/4 stick)
1 tablespoon	15ml	Extra-virgin olive oil
1 1/4 cups	296ml	Sour 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.

Source:
Cookbook Digest, May/Jun, 1999

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