Chicken Paillards with Cherry Sauce & Parsley Rice

Name: Chicken Paillards with Cherry Sauce & Parsley Rice
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 85 milliliters balsamic vinegar; 278 grams uncooked basmati rice; 3 Tbsps butter, divided; 104 grams dried tart cherries; 780 milliliters chicken stock, divided; 0 teaspoons Dijon mustard; 20 grams minced fresh parsley; 1 garlic clove, minced; 2 teaspoons olive oil; 0 teaspoons pepper; 3 Tbsps tawny port wine; 1 teaspoons sea salt; 454 grams boneless skinless chicken breast halves each); 80 grams finely chopped sweet onion (about 1 small)

You can never have too many main course recipes, so give Chicken Paillards with Cherry Sauce & Parsley Rice a try. One portion of this dish contains roughly 35g of protein, 16g of fat, and a total of 604 calories. This gluten free recipe serves 4. If you have chicken stock, basmati rice, butter, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes. Parmesan Chicken Paillards with Cherry Tomato Sauce, Chicken Paillards with Lemon-Butter Sauce, and Chicken Paillards with Red Pepper Sauce are very similar to this recipe.

Instructions

In a large saucepan, bring 2-1/4 cups stock and rice to a boil. Reduce heat; cover and simmer for 15-20 minutes or until liquid is absorbed and rice is tender.

Ingredients you will need

Stock

Rice

Equipment you will use

Sauce Pan

Meanwhile, pound chicken with a meat mallet to 1/4-in. thickness; sprinkle with salt and pepper. In a large skillet, cook chicken in oil over medium heat for 4-5 minutes on each side or until no longer pink.

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Salt And Pepper

Meat

Cooking Oil

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Meat Tenderizer

Frying Pan

Remove and keep warm.

In the same skillet, cook and stir onion in 1 tablespoon butter over medium-high heat for 1-2 minutes or until tender.

Ingredients you will need

Butter

Onion

Equipment you will use

Frying Pan

Add garlic; cook 1 minute longer.

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Garlic

Add the cherries, vinegar, wine and remaining stock, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is reduced by half and cherries are plump, about 6 minutes. Stir in mustard.

Ingredients you will need

Cherries