Chicken Paillards with Porcini-Cider Sauce

• 4 chicken breast halves, boneless and skinless, pounded thin
• 2 tablespoons flour
• 1/2 teaspoon salt
• 1/4 teaspoon Freshly ground black pepper
• 2 tablespoons plus 1 teaspoon olive oil, divided
• 1 shallot, minced
• 2 tablespoons balsamic vinegar
• 2 ounce dried porcini mushrooms, reconstituted in 1 cup boiling water
• 1/4 cup apple cider
• 1 tablespoon fresh thyme leaves, minced, plus more for garnish

Preheat oven 200 degrees F.   Place flour in a shallow bowl; season with salt and pepper.  Dredge each chicken paillard in flour, shaking off excess. Strain reconstituted porcinis, saving liquid.  Chop porcinis and set aside.   In a large skillet, heat 2 tablespoons oil over medium-high heat.  Add chicken and cook until golden brown, about 4 to 5 minutes per side.  Transfer to an ovenproof plate and keep warm in the oven.   Add remaining teaspoon of oil to the pan over medium heat, add shallots and cook 1 to 2 minutes.  Turn heat to high and add the balsamic vinegar, porcini liquid and apple cider.  Stir to incorporate any browned bits in the pan and bring to a boil.   Once boiling, reduce to a simmer over medium-low heat and add mushrooms and thyme leaves to sauce.  Allow to simmer until sauce has reduced and thickened slightly, about 5 minutes.   To serve, place one chicken paillard on each plate and top with some of the porcini-cider sauce.  Garnish with additional thyme sprigs before serving.   Source: ChickenEveryMonth