Sautéed Chicken Cutlets with Mustard-Cider Sauce (Chicken Paillard)

Name: Sautéed Chicken Cutlets with Mustard-Cider Sauce (Chicken Paillard)
Yield: Serves 4
Ingredients: 4 , boneless, skinless chicken breasts (6 to 8 ounces each), trimmed of excess fat and prepared according to illustrations below; , vegetable oil; , Salt and ground black pepper; 2 teaspoons, vegetable oil; 1 , medium shallot, minced (about 3 tablespoons); 1 1/4 cups, apple cider; 2 tablespoons, cider vinegar; 2 teaspoons, whole grain mustard; 2 teaspoons, minced fresh parsley leaves; 2 tablespoons, unsalted butter; , Salt and ground black pepper

Main Courses
Chicken

Appears in Cook's Illustrated November/December 2003, America's Test Kitchen TV

Sautéed super thin cutlets are satisfying midweek fare, except when they are tough and dry. We set out to put this classic dish back on the Tuesday-night dinner menu.

SERVES 4

Why This Recipe Works

This is a members' feature.