Chicken Paillard with Lemon Dijon Sauce

Imagine...dinner prepped, cooked and on the table in 19 minutes including a salad and entree.  Sometimes I surprise myself.

What might be even more amazing is it happened last night without the presence of my reason to cook. He's out of town and in that case I'm often happy with toast or cereal. What can I say, except I peeked in the freezer to see if there was any ice cream hiding in it and low and behold a solitary little piece of skinless, boneless chicken breast waved and said... "listen you low life...take me, take me!"

I have to admit to being somewhat inspired by the Gorgonzola sauce the other night on the pork chops, but whatever, the true lesson is that anyone can cook a delicious dinner in absolutely no time flat when there's the right stuff hanging out in the pantry.

What did I do, you ask? I gave the mini potatoes a quick wash and dry then started them in the microwave for 40 seconds before throwing them into a hot cast iron pan with a little oil. Covered, they cooked in 5 minutes while I prepped the chicken.

The cluck was pounded to approximately a third of an inch thickness, dusted with herbs de provence, a touch of marjoram, some lemon pepper and sea salt then dredged in flour. It hit the hot pan as soon as the potatoes were removed and cooked covered for 2 minutes on one side and 3 on the other.

While the chicken cooked the sauce ingredients including vermouth, chicken broth, Dijon mustard, a touch of lemon rind and some heavy cream were assembled. Immediately after the chicken was out of the pan and resting on a plate, the vermouth deglazed the hot pan, then joined by Dijon and chicken stock, it all reduced for 5 minutes during which time I prepped the salad.

Heat the plate in the microwave, stir the cream into the sauce, put the potatoes on the plate, pile on the chicken, add the sauce, dress the salad and voila' ...dinner!

Rachel...30 minutes meals? Pffft, that's nothin'. Now sing along with me everyone..."anything you can do I can do better, I can do anything better than you. No you can't...yes I can...no you can't...yes I can, yes I can, yes I can!"

Chicken Paillard with Lemon Dijon Sauce (adapted from Idaho a la Carte)

1 whole chicken breast cut in half with skin and bone removed

2 tablespoons flour

1/4 teaspoon Herbs de Provence

1/4 teaspoon marjoram

Lemon Pepper

Sea Salt

2 tablespoons vegetable oil

1/4 cup dry vermouth

1/2 cup chicken broth

1 heaping tablespoon Dijon mustard

1/4 teaspoon grated lemon rind

2 tablespoons whipping cream

Wash and dry chicken breasts and pound between 2 sheets of plastic wrap to a third inch thickness. Season both sides with Herbs de Provence, marjoram, lemon pepper and salt. Dredge in flour. Heat oil over medium high heat in heavy sauté pan (or cast iron) and add chicken. Cook covered for 2 minutes on one side and 3 on the other. Remove from pan and keep warm. Add vermouth to pan and stir, scraping up browned bits from the bottom. Let reduce (about 30 seconds), then add chicken broth, Dijon mustard and lemon rind. Cook until reduced and thickened (about 5 minutes). Remove from heat and add cream. Serve chicken with sauce on top. Serves 2 Download Chicken Paillard with Lemon Dijon Sauce

A year ago - Andouille and Shrimp Gumbo

Comments

[Mary from Apron Strings & Wedding Rings]

All I want to know is what wine you served yourself with this amazing looking chicken dish! - Mary L.

[June]

Mary - a lovely little Pinot Gris would have been perfect; however, I had TJ's sparkling orange water on crushed ice. I mean really! You'd think with the Big Guy away, the least I could do is drink. Ha.

[pam]

I am hugely impressed. I really can't bring myself to cook when it's just me (of course that could have something to do with the fact that it's his job to do the dishes).

[June]

Pam - uhhh dishes. We take turns doing them but I'm taking all my turns while he's away. LOL

[Lea]

You had me laughing with this one, hun! and drooling - looks delish! Dishes Smishes - Use the dishwasher!!!!

[June]

It was darn tasty Lea and you know I've already bragged about it to the Big Guy. Ha.