Chicken Paillard with Dijon Mustard Sauce


Amazingly simple and delicious recipe from the Cha Cha Cha restaurant in San Francisco.


8 4-oz skinless, boneless single chicken breasts
2 tablespoons Olive oil (up to 3)

2 cups Heavy cream
1 tablespoon	Worcestershire sauce
2 tablespoons Dijon Mustard (up to 3)
2 tablespoons Minced fresh basil
¼ teaspoon Salt
¼ teaspoon Ground black pepper


Dijon Mustard sauce:

In a medium saucepan, combine all the sauce ingredients. Place over medium heat, and, stirring occasionally, simmer for 15 - 20 min. Remove from heat and whisk for 1 - 2 minutes, or until it begins to thicken. Taste and adjust the seasoning if necessary. Set aside and keep warm.


Cut each breast lengthwise into 3 - 4 strips. Place the strips on a cutting board and pound each piece with the smooth side of a mallet to 1/4" thickness (6 mm). Brush each piece with olive oil, cover, and refrigerate.

Light a charcoal or gas grill. Remove the chicken from the fridge 30 min before grilling. Grill over a medium fire for 2-3 min./side.

Pool the mustard sauce on each place and arrange 3 paillards (breasts) on top. Serve at once.


Source: Cook, Eat, Cha Cha Cha by Philip Bellber
Tags: chicken sauce
Submitted by samuel on Mon, 28 Dec 2009