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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