Paillard of Chicken
My friends, bread baker and pastry chef supreme Nancy Silverton
(of La Brea Bakery) and her chef ex-husband Mark Peel (of Campanile fame) wrote a great cookbook with an awful title called Mark Peel & Nancy Silverton At Home: Two Chefs Cook for Family & Friends. It's now out of print, but thanks to Serious Eats here's their great, super-easy recipe for Paillard of Chicken.
This recipe serves 4, and you can serve it with some sauteed zucchini for great quick meal.
4 chicken breast halves, boned and skinned and pounded by your butcher or you until they are a quarter inch thick
1/2 cup flour
1/2 teaspoon coarse salt
1/2 teaspoon coarsely ground pepper
2 teaspoons chopped fresh thyme or 1 teaspoon dried thyme
3 tablespoons unsalted butter
1 tablespoon light vegetable oil
3/4 cup white wine
2 tablespoons heavy cream
1 garlic clove, very thinly sliced
1 teaspoon Dijon mustard
1. If you're doing the pounding, place each chicken breast between sheets of oiled plastic wrap and pound with a smooth mallet or meat pounder until 1/4 inch thick. On a plate combine the flour, salt, pepper, and half of the thyme. Discard the leftover flour mixture.
2. In a large skillet over medium-high heat, melt 2 tablespoons of the butter and add the oil. Saute the chicken quickly on each side until lightly browned. Remove to a serving platter. Pour into the skillet the wine, cream, remaining thyme and butter, garlic, and mustard. Stir together over medium heat, scraping any browned bits from the bottom of the pan. If the sauce becomes too thick, add 1 tablespoon of warm water. Pour over the chicken and serve.