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1
Cut chicken breasts horizontally almost all the way through.
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2
Open like a book.
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3
Place inside a Ziploc gallon bag.
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4
Do not seal the bag.
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5
Using a meat pounder, beat the chicken from the center pushing out to all sides until chicken is 1/4 inch thick.
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6
Remove from the bag and slice in half to make to equal pieces.
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7
Sprinkle with salt and pepper on one side.
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8
Continue doing the same to remaining 3 pieces of chicken.
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9
Heat one tablespoon butter and one tablespoon olive oil in heavy skillet until bubbly and melted.
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10
Swirl together to mix.
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11
Add in 2-4 paillards (seasoned side down) and let cook for 2 minutes.
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12
Season the side facing up with more salt and pepper.
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13
Flip and allow to brown on the other side for about 2 minutes.
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14
Remove meat to plate.
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15
Continue with remaining chicken, adding more butter and olive oil if needed.
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16
After all meat is removed, add shallots and mushrooms to cook, stirring often until mushrooms are browned.
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17
Add garlic and cook for one minute.
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18
Add mustard and cream and stir for a couple of minutes, allowing the sauce to thicken.
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19
Add in dried thyme.
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20
Taste for seasoning and add more salt and pepper if needed.
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21
Spoon over paillards and serve!
