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Paillard is a method of preparing meat that involves flattening it. This not only shortens the cooking times considerably, but also tenderises the meat. The meat prepared in this way can be cooked and served in any way, but due to the tenderness and thinness of the meat it is particularly suitable for steaming. This recipe uses a creamy mustard sauce, which complements the flavour of the chicken perfectly. Serve with steamed vegetables and baby new potatoes. If you have a tiered steamer, this recipe is ideal for cooking the potatoes in te bottom tier, the chicken in the middle tier and the vegetables in the upper tier. The quantities shown here serve 2.
Ingredients
- 2 Chicken breasts
- 2 tbsp Sherry
- 2 tsp Wholegrain mustard
- 150 ml Chicken stock
- 70ml Double cream
Method
- Place the chicken breasts into a freezer bag, or lay them between two sheets of cling film.
- Either use a meat mallet, or a rolling pin to flatten the chicken breasts.
- Place the chicken breasts into a steamer and cook for 20 minutes. If you do not have a steamer you can either grill or fry the chicken, but bear in mind that the cooking time will be shorter, and frying will increase the fat content of the meal.
- Five minutes before the chicken is cooked, place the remaining ingredients into a saucepan and bring to the boil, allowing the sauce to simmer and reduce slightly.
- Serve the chicken with the sauce poured over the top.