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

Name: Sauteed Chicken Paillards with Cranberry-Orange Salsa and Blue Cheese Grits
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 can (16 ounces) whole-berry cranberry sauce; 1 11-ounce can mandarin orange sections, drained; Pinch of ground cinnamon; 1 can (14 to 14.5 ounces) low-sodium chicken broth; 1/4 cup milk; 1/2 cup quick (not instant) grits; 1/2 cup pre-crumbled blue cheese; 1 tablespoon butter; Black pepper; 4 boneless skinless chicken breast halves (1 pound), rinsed and patted dry; 1/2 teaspoon seasoned salt or table salt; 2 tablespoons vegetable oil; 2 tablespoons butter; 2 tablespoons dry white wine

Servings: persons

1 can (16 ounces) whole-berry cranberry sauce
1 11-ounce can mandarin orange sections, drained
Pinch of ground cinnamon
1 can (14 to 14.5 ounces) low-sodium chicken broth
1/4 cup milk
1/2 cup quick (not instant) grits
1/2 cup pre-crumbled blue cheese
1 tablespoon butter
Black pepper
4 boneless skinless chicken breast halves (1 pound), rinsed and patted dry
1/2 teaspoon seasoned salt or table salt
2 tablespoons vegetable oil
2 tablespoons butter
2 tablespoons dry white wine

1
Place the cranberry sauce, mandarin oranges, and cinnamon in a food processor or blender and pulse until well combined, 30 seconds.
2
Set the salsa aside.
3
Make the blue cheese grits: Pour the chicken broth and milk into a 2-quart saucepan and heat over medium-high heat.
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
Remove the pan from the heat, and stir in the blue cheese and butter.
6
Season with pepper to taste.
7
Cover the pan and set aside.
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
Season on both sides with the salt.
10
Place the oil and the butter in a large skillet over medium-high heat.
11
When the butter has just melted, add the pounded chicken and cook until lightly browned, 2 minutes.
12
Turn the chicken over and cook the second side for 1 minute.
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
To serve, spoon the grits onto plates.
15
Place a paillard next to the grits and garnish it with the salsa.

549

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 can (16 ounces) whole-berry cranberry sauce, 1 11-ounce can mandarin orange sections, drained, Pinch of ground cinnamon, 1 can (14 to 14.5 ounces) low-sodium chicken broth, and more.

Yes, Sauteed Chicken Paillards with Cranberry-Orange Salsa and Blue Cheese Grits falls under the Meat & Poultry category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

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

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