Chicken Paillardes With Mustard Shallot Sauce - cooking recipe

Ingredients

4 boneless skinless chicken breasts, pounded thin
1 tablespoon butter
3 tablespoons shallots, finely chopped
2 sprigs fresh thyme
1 tablespoon balsamic vinegar
1/2 cup dry white wine
1 teaspoon Worcestershire sauce
1/2 cup chicken broth
2 teaspoons tomato paste
1/4 cup heavy cream
1 tablespoon Dijon mustard
2 tablespoons parsley, finely chopped

Preparation

Season breasts with salt and pepper.
Melt the butter in a skillet over med-high heat. Add the chicken breasts and cook until they are lightly brown, depending on thickness anywhere from 2-5 minutes per side.
Remove the chicken to a warm platter.
Add the shallots and the thyme to the skillet and cook, stirring, until the shallot is soft and wilted.
Add the broth, vinegar, wine, Worcestershire and bring to a boil.
Stir in the tomato paste and cook until the sauce is reduced by half.
Add the cream and bring to a full boil, stir in the mustard. You should have about 3/4-cup of sauce.
Arrange the chicken breasts on a serving platter. Spoon the sauce over the meat, sprinkle with parsley and serve.