Chicken Paillard with Sauteed Mushrooms

Name: Chicken Paillard with Sauteed Mushrooms
Yield: serves 4 to 6
Ingredients: 1/2 cup all-purpose flour; Coarse salt and freshly ground black pepper; 4 to 6 (8-ounce) boneless, skinless chicken breast, pounded to slightly over 1/4 inch thick (see page 112); 2 tablespoons canola oil, plus more if needed; 2 tablespoons unsalted butter; 1/4 cup dry white wine; 1 pound mixed mushrooms (such as cremini, chanterelle, morel, shiitake, or white button), sliced; 1 ounce dried cèpes, reconstituted and liquid reserved (see below, optional); 1 tablespoon chopped fresh thyme; 2 tablespoons chopped fresh flat-leaf parsley

December 9, 2011

Many years ago, I needed fresh cèpes for a job. When they were delivered, it was obvious there had been some horrible, grievous misunderstanding. I had ordered two pounds and they had delivered twenty! I called and they promised to pick them up the next day. However, my boss at the time was not the sort to take imperfections lightly. This may sound deceitful, but the truth is, it wasn’t worth trying to explain. I just needed to make them go away. So I had eighteen pounds and over $600 worth of mushrooms to hide—no easy feat! It was like hiding a skunk, a deliciously intoxicating skunk, but a skunk nonetheless.

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