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.