Sauteed Chicken Paillards with Cranberry-Orange Salsa and Blue Cheese Grits

1. 1

   Place the cranberry sauce, mandarin oranges, and cinnamon in a food processor or blender and pulse until well combined, 30 seconds.

2. 2

   Set the salsa aside.

3. 3

   Make the blue cheese grits: Pour the chicken broth and milk into a 2-quart saucepan and heat over medium-high heat.

4. 4

   When they come to a boil, stir in the grits, reduce the heat to low, and let simmer, stirring occasionally, until the grits thicken, 5 minutes.

5. 5

   Remove the pan from the heat, and stir in the blue cheese and butter.

6. 6

   Season with pepper to taste.

7. 7

   Cover the pan and set aside.

8. 8

   Make the chicken paillards: Place the chicken breast halves between 2 sheets of waxed paper on a work surface and pound them to a 1/3-inch thickness with a meat pounder or the bottom of a heavy skillet.

9. 9

   Season on both sides with the salt.

10. 10

    Place the oil and the butter in a large skillet over medium-high heat.

11. 11

    When the butter has just melted, add the pounded chicken and cook until lightly browned, 2 minutes.

12. 12

    Turn the chicken over and cook the second side for 1 minute.

13. 13

    Add the wine, cover the skillet, reduce the heat to medium-low, and let the chicken simmer until cooked through, 2 to 3 minutes longer.

14. 14

    To serve, spoon the grits onto plates.

15. 15

    Place a paillard next to the grits and garnish it with the salsa.

* Per serving · 4 servings · Values may vary.