Elegant Chicken Paillard with Creamy Mushroom Cognac Sauce
Delve into the heart of French culinary tradition with this Elegant Chicken Paillard featuring a rich, creamy mushroom Cognac sauce. This dish beautifully marries the delicate flavors of tender chicken with the earthy notes of fresh mushrooms and the warmth of Cognac. Ideal for impressing guests or pampering that special someone, this recipe offers a delightful dining experience. Pair it with seasonal greens or a refreshing tossed salad, and enhance your meal with the luxurious Gratin Dauphinois for the ultimate indulgent dinner.
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
boneless skinless chicken breasts
4 (pounded thin (1/3-inch))
fleur de sel
1/2 teaspoon (for seasoning)
black pepper
1/2 teaspoon (for seasoning)
olive oil
1 tablespoon (for cooking)
unsalted butter
1 tablespoon (for cooking)
fresh white button mushrooms
8 ounces (thinly sliced)
cognac
2 tablespoons (for deglazing)
dry white wine
1/4 cup (for deglazing)
heavy cream
1/2 cup (for sauce)
French Dijon mustard
2 tablespoons (for sauce)
herbes de provence
1 teaspoon (crushed or finely chopped fresh tarragon (1 tablespoon))
fresh parsley
1 tablespoon (snipped, for garnish)
Instructions
1
Begin by seasoning the pounded chicken breasts generously with fleur de sel and black pepper on both sides.
2
In a large frying pan, heat the olive oil and unsalted butter over medium-high heat until melted and shimmering.
3
Carefully add the seasoned chicken breasts to the pan, cooking for approximately 5 minutes until they are golden on the outside and fully cooked through, turning halfway. Once cooked, transfer them to a plate, cover with foil to keep warm.
4
In the same pan, pour in the cognac and dry white wine, scraping the bottom with a wooden spoon to deglaze and lift the flavorful brown bits left behind by the chicken.
5
Add the thinly sliced mushrooms to the pan and sauté for about 5 minutes or until they soften and the sauce reduces by half.
6
Using a slotted spoon, transfer the mushrooms to the plate with the chicken, keeping them warm.
7
Whisk in the heavy cream, Dijon mustard, and herbes de Provence into the sauce. Cook while whisking for around 2 minutes or until the sauce thickens slightly.
8
Pour any chicken juices that have collected on the plate into the creamy sauce and whisk until fully combined.
9
Serve the chicken topped generously with the sautéed mushrooms and creamy sauce. Garnish with freshly snipped parsley. Pair with a tossed salad and Gratin Dauphinois for a truly gourmet experience.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Chicken Paillard?
Chicken Paillard refers to a chicken breast that has been pounded thin, allowing it to cook quickly and evenly, resulting in a tender texture.
How thin should I pound the chicken breasts?
For this recipe, the chicken breasts should be pounded to a thickness of approximately 1/3-inch.
What kind of mushrooms are best for the sauce?
The recipe calls for 8 ounces of fresh white button mushrooms, thinly sliced.
Can I substitute the Cognac in the sauce?
If you do not have Cognac, you can substitute it with brandy or use additional dry white wine, though Cognac provides a specific warmth and depth.
What type of wine should I use for deglazing?
A dry white wine is recommended to properly deglaze the pan and balance the richness of the cream sauce.
What is fleur de sel and can I substitute it?
Fleur de sel is a high-quality sea salt. If unavailable, you can use regular sea salt or kosher salt, adjusting the amount to taste.
How long does it take to cook the chicken?
The pounded chicken breasts take about 5 minutes total to cook over medium-high heat, turning halfway through until golden.
What is the purpose of deglazing the pan?
Deglazing with Cognac and wine lifts the flavorful brown bits, known as fond, from the bottom of the pan to incorporate them into the sauce.
Can I use salted butter instead of unsalted?
Yes, but you should reduce the amount of fleur de sel added later to ensure the dish is not overly salty.
How do I keep the chicken warm while making the sauce?
Transfer the cooked chicken to a plate and cover it tightly with aluminum foil while you prepare the mushroom sauce.
Can I use dried herbs instead of fresh tarragon?
Yes, the recipe suggests using 1 teaspoon of herbes de Provence as an alternative to 1 tablespoon of fresh tarragon.
How do I thicken the creamy mushroom sauce?
The sauce thickens naturally as you whisk in the heavy cream and Dijon mustard and simmer it for about 2 minutes.
What side dishes pair well with this recipe?
This dish pairs beautifully with Gratin Dauphinois, seasonal greens, or a fresh tossed salad.
Is this recipe suitable for a romantic dinner?
Yes, the elegant presentation and sophisticated flavors of Cognac and cream make it an ideal choice for a romantic or special occasion.
Can this be considered a one-pan meal?
Yes, the entire dish, including the chicken and the sauce, is prepared in a single large frying pan.
What should I do with the juices that collect on the chicken plate?
Be sure to pour any collected juices back into the sauce before serving to maximize flavor.
What is the role of French Dijon mustard in the recipe?
Dijon mustard adds a tangy depth to the sauce and helps to emulsify and thicken the cream.
Can I use heavy cream substitutes?
For the best results and a rich texture, heavy cream is recommended, as lighter substitutes may not thicken as well or might curdle.
What garnish is recommended for this dish?
Garnish the finished chicken and sauce with freshly snipped parsley for a pop of color and freshness.
How do I prepare the mushrooms?
The mushrooms should be thinly sliced and sauteed for about 5 minutes until they are soft.
How many servings does this recipe provide?
Based on the use of 4 chicken breasts, this recipe typically serves 4 people.
What does it mean to cook until the oil is shimmering?
Shimmering oil is hot enough to cook the meat immediately upon contact, characterized by a slight ripple on the surface without smoking.
Can I use chicken thighs instead of breasts?
While breasts are traditional for paillard, you can use boneless thighs if you pound them thin, though cooking times may vary slightly.
Should I crush the herbes de Provence?
Yes, if using herbes de Provence, it is helpful to crush them slightly to release their aromatic oils before adding them to the sauce.
What is the best way to pound the chicken?
Place the chicken breasts between sheets of plastic wrap and use a meat mallet or the bottom of a heavy skillet to flatten them evenly.
Does the alcohol in the Cognac evaporate?
Most of the alcohol content evaporates during the deglazing and simmering process, leaving behind the rich flavor.
How do I know the sauce is ready?
The sauce is ready when it has thickened slightly and all ingredients, including the chicken juices, are fully combined.
Is this a traditional French dish?
Yes, it utilizes classic French techniques like deglazing with Cognac and creating a mustard-cream reduction.
Can I make this dish ahead of time?
It is best served immediately to maintain the texture of the chicken, but you can prep the ingredients like slicing mushrooms in advance.
What is the texture of the finished chicken?
The chicken should be tender and juicy on the inside with a light golden crust on the outside.