Chicken Paillard

Ingredients

4 boneless, skinless chicken breast halves
1 tablespoon butter
1/3 cup finely chopped onion
4 cloves garlic, minced
1 cup chicken broth
1 cup whipping cream
3 tablespoons chopped fresh basil
1 tablespoon chopped fresh parsley

Directions

Cut each chicken piece into thirds. Place each piece between two sheets clear plastic wrap. Pound each lightly until about 1/4 inch thick. Remove plastic wrap. In a large skillet cook chicken pieces in butter until tender. Remove from skillet. Cook onions and garlic in drippings until tender. Stir in chicken broth. Bring to a boil, reduce heat and simmer uncovered for five minutes. Stir in cream, return to a boil and simmer about five minutes longer or until thickened slightly. Stir in chopped basil and parsley. Season to taste with salt and pepper. Return chicken to skillet and cook until heated through. Serve over rice with a green side dish.


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