The Wine Country way to do chicken
Mark and Allie Ketcham, proprietors of Ketcham Estate Winery in California’s Russian River Valley shared this easy chicken recipe with us. It’s a family recipe, one created by Allie. She was inspired by one of her favorite restaurant dishes, the Chicken Paillard at Bistro Ralph, a beloved Healdsburg restaurant that closed in 2016. Bistro Ralph was a mainstay in downtown Healdsburg for 24 years. Anyone who ever tried the chicken, is sure to be transported with this recipe.
A technique tip
Making a paillard involves pounding the meat to a perfect, thin scallop that cooks quite quickly. Allie recommends zipping the meat into a sealed bag before pounding, which makes for extremely easy cleanup and zero raw meat aversion. And since we’re all about the process not just the outcome of cooking being a pleasure, we’re all for her technique
Paillard and Pinot
Although you can eat your chicken with whatever you like, the Ketchams recommend serving it with a great Russian River Pinot Noir, like their Savannah and Nick’s Cuvee. (After all, Pinot Noir is one sexy style of wine!)
- 4 chicken breasts approx 6-oz each, thinly pounded (I recommend zipping them in a Ziploc bag one at a time and pounding each with a meat pounder.)
- 2 large eggs beaten
- 1 cup Italian bread crumbs
- 1/4-1/3 cup olive oil for shallow frying
- 2 shallots minced
- 3 Tbsp capers with juice
- 3 Tbsp apple cider vinegar
- 1 Tbsp Dijon mustard
- 1 Tbsp butter
- 1 lemon cut into wedge
Once the chicken fillets are pounded thin, dredge them in egg & bread crumbs.
Heat a cast iron fry pan to very hot.
Add Olive oil. Cook chicken in pan about 3 minutes on each side. Or until it seems like it is cooked all the way through.
Remove from pan and set aside on paper towels.
Turn down the heat on your stove to low, add shallots and let brown for a minute or two.
Add capers, cider vinegar and mustard. Be sure to scrape down and incorporate any chicken bits that may be stuck on the pan.
Simmer until liquid reduces to about half.
Stir in the butter and cook another minute.
To serve, plate the chicken and pour sauce over each paillard. Squeeze the lemon over the finished chicken or serve wedges on the side.
Enjoy with a glass of Ketchem Estate Pinot Noir.
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