Chicken Paillards with Mushrooms

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Try using a combination of button and Cremini mushrooms in this hearty recipe.

Difficulty: Easy

Hands-on: 30 minutesTotal: 30 minutes

Serves: 4

Ingredients

  • 4 boneless, skinless chicken breasts (5 oz. each)
  • 3 Tbsp. all-purpose flour
  • ⅛ tsp. salt
  • ⅛ tsp. cayenne pepper
  • ½ tsp. dried marjoram leaves
  • 2 Tbsp. olive oil
  • 4 small shallots, peeled and minced
  • 2 cup sliced button mushrooms
  • ½ cup low-sodium chicken broth
  • ¼ cup dry white wine
  • 1 tsp. Worcestershire sauce
  • 1 Tbsp. cornstarch
  • 2 cups cooked rice

Directions

  • Place chicken breasts between two sheets of waxed paper and pound until ¼" thick. On shallow plate, combine flour, salt, pepper, and marjoram. Dredge chicken in flour mixture to coat.
  • In large skillet, heat olive oil over medium heat. Add chicken; sauté on first side for 3 minutes, then carefully turn and cook for 1 minute longer. Remove to platter and cover to keep warm.
  • Add shallots and mushrooms to skillet; cook and stir for 4–5 minutes until tender. Meanwhile, in small bowl combine broth, wine, Worcestershire sauce, and cornstarch, and mix well. Add to mushroom mixture and bring to a boil.
  • Return chicken to skillet; cook until chicken is hot and sauce bubbles and thickens. Serve immediately over rice.

Recipe Information

Serves: 4

Ingredients

  • 4 boneless, skinless chicken breasts (5 oz. each)
  • 3 Tbsp. all-purpose flour
  • ⅛ tsp. salt
  • ⅛ tsp. cayenne pepper
  • ½ tsp. dried marjoram leaves
  • 2 Tbsp. olive oil
  • 4 small shallots, peeled and minced
  • 2 cup sliced button mushrooms
  • ½ cup low-sodium chicken broth
  • ¼ cup dry white wine
  • 1 tsp. Worcestershire sauce
  • 1 Tbsp. cornstarch
  • 2 cups cooked rice

Directions

  • Place chicken breasts between two sheets of waxed paper and pound until ¼" thick. On shallow plate, combine flour, salt, pepper, and marjoram. Dredge chicken in flour mixture to coat.
  • In large skillet, heat olive oil over medium heat. Add chicken; sauté on first side for 3 minutes, then carefully turn and cook for 1 minute longer. Remove to platter and cover to keep warm.
  • Add shallots and mushrooms to skillet; cook and stir for 4–5 minutes until tender. Meanwhile, in small bowl combine broth, wine, Worcestershire sauce, and cornstarch, and mix well. Add to mushroom mixture and bring to a boil.
  • Return chicken to skillet; cook until chicken is hot and sauce bubbles and thickens. Serve immediately over rice.

Nutrition Information

Nutrition Information
Amount per serving
Calories390
Total Fat11g
Saturated Fat2g
Cholesterol70mg
Sodium450mg
Total Carbohydrate39g
Dietary Fiber1g
Sugars2g
Protein33g