CHICKEN PAILLARD WITH CURRIED OYSTER MUSHROOMS
Alain Sailhac, dean emeritus of the French Culinary Institute in New York and one of New York's most venerable French chefs, gives inspiration here to recapture the glory of the chicken breast, that popular yet generally overcooked piece of meat. He suggests cutting the breast in half horizontally to make two thin pieces, then topping them with quick-cooking vegetables like mushrooms, zucchini or tomatoes, and roasting everything together. This supremely juicy and complexly flavored dish uses that technique and is a snap to put together.
Provided by Melissa Clark
Categories dinner, easy, quick, weekday, main course
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees. Grease a baking sheet with olive oil. Place each breast flat on cutting board. With knife held parallel to surface, cut breast in half. Transfer chicken to baking sheet and season well with a large pinch each of salt, pepper and curry powder. Drizzle chicken with a little oil.
- In a bowl, toss mushrooms with curry powder, salt, basil, garlic, scallions and 2 tablespoons oil.
- Spoon an equal amount of mushroom mix on each piece of chicken. Bake until mushrooms are golden and chicken is cooked through, 15 to 20 minutes.
Nutrition Facts : @context http, Calories 160, UnsaturatedFat 1 gram, Carbohydrate 5 grams, Fat 3 grams, Fiber 2 grams, Protein 28 grams, SaturatedFat 1 gram, Sodium 405 milligrams, Sugar 1 gram, TransFat 0 grams
CHICKEN PAILLARD
Provided by Rachael Ray : Food Network
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat a large nonstick skillet over medium high heat. Arrange the chicken in a shallow baking dish and drizzle meat with extra-virgin olive oil to just coat the chicken, about 1 1/2 tablespoons, total. Combine chopped herbs and lemon zest and sprinkle over the chicken. Season the chicken with salt and pepper. Using your hands, rub the chicken and coat evenly with the herbs and seasonings. Wash hands with hot water and soap. Using tongs, transfer chicken in a single layer to hot skillet and cook chicken cutlets 3 or 4 minutes on each side. Cover cooked chicken loosely with foil to keep warm and repeat with remaining cutlets.
- Return pan to heat and add butter. When the butter melts, add flour to the butter and cook, stirring with whisk, a minute or 2 to make a light roux. Whisk in chicken broth. When broth thickens to just coat the back of a spoon, remove pan from heat and turn off burner.
- Toss salad greens with lemon juice and coarse salt. Drizzle 2 tablespoons extra-virgin olive oil around the bowl and re-toss greens.
- To serve, cover the bottom of a dinner plate with warm sauce. Top with a small pile of salad greens and 2 chicken cutlets.
- *sprinkle a little water in four medium size resealable food storage baggies, place 1 chicken breast in each bag and seal it up pushing out excess air. Using the bottom of a heavy pot or pan, pound each breast until flat but not so much that it wants to bust out of the bag. Lay these down flat in your freezer. Next time you are having a hunger attack, remove your prepared chicken piallard from the freezer placing in a large bowl in the sink. Turn on the cold water over the bowl in a slow steam, you will be amazed how fast they will defrost. Once defrosted remove the bags from the water, pat them dry and with a knife or scissors cut open 2 connecting sides of the bag, and they are ready for you to prepare as per recipe directions.
CHICKEN PAILLARD
This is a super-easy dinner and very refreshing for an outdoor barbeque or spring dinner. The lemon adds a fresh taste to a simple chicken dish.
Provided by Megan
Categories Salad
Time 34m
Yield 4
Number Of Ingredients 14
Steps:
- Pound chicken breasts on a work surface using a meat tenderizer or heavy pan to 1/4-inch thick. Whisk wine, juice of 1 lemon, shallot, 2 teaspoons olive oil, and garlic together in a shallow bowl. Add chicken breasts; marinate for 15 minutes.
- Whisk juice of 1 lemon, vinegar, 1 tablespoon olive oil, and lemon zest together in a large bowl; stir in 1/4 teaspoon salt and 1/4 teaspoon pepper. Add arugula and tomatoes; toss to combine.
- Preheat an outdoor grill for high heat and lightly oil the grate, or heat a skillet over high heat.
- Remove chicken from marinade; season with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.
- Cook chicken on preheated grill until golden brown and just cooked through, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Plate chicken with arugula salad on top.
Nutrition Facts : Calories 280.4 calories, Carbohydrate 5.6 g, Cholesterol 96.9 mg, Fat 10.1 g, Fiber 1.2 g, Protein 36.6 g, SaturatedFat 2 g, Sodium 387.5 mg, Sugar 0.8 g
More about "chicken paillard with curried oyster mushrooms recipes"
10 BEST OYSTER MUSHROOMS CHICKEN RECIPES | YUMMLY
From yummly.com
CHICKEN IN OYSTER SAUCE STIR FRY WITH MUSHROOMS
From greedygourmet.com
CHICKEN PAILLARD WITH CURRIED OYSTER MUSHROOMS
From keeprecipes.com
CHICKEN PAILLARD WITH MUSHROOM MARINARA SAUCE
From growagoodlife.com
CHICKEN PAILLARD WITH CURRIED OYSTER MUSHROOMS
From diningandcooking.com
Calories 218 per serving
CHICKEN PAILLARD WITH CURRIED OYSTER MUSHROOMS RECIPE
From cooking.nytimes.cf
CHICKEN PAILLARD WITH CURRIED OYSTER MUSHROOMS
From keeprecipes.com
13 WEEKNIGHT CHICKEN RECIPES FROM MELISSA CLARK - NYT COOKING
From cooking.nytimes.com
10 OYSTER MUSHROOM RECIPES YOU HAVE TO TRY - INSANELY GOOD
From insanelygoodrecipes.com
PAN-SEARED CHICKEN WITH OYSTER MUSHROOMS - JAMES BEARD
From jamesbeard.org
CHINESE STIR-FRIED OYSTER MUSHROOMS WITH CHICKEN
From mission-food.com
CHICKEN PAILLARD WITH CURRIED OYSTER MUSHROOMS RECIPE | EAT YOUR …
From eatyourbooks.com
EASY SRI LANKAN MUSHROOM CURRY - THE FLAVOR BENDER
From theflavorbender.com
FRIED OYSTER MUSHROOMS (VEGAN FRIED CHICKEN) - COOKING WITH AYEH
From cookingwithayeh.com
THE 10 BEST OYSTER MUSHROOM RECIPES - BOSS OYSTER
From bossoyster.com
CHICKEN PAILLARD WITH CURRIED OYSTER MUSHROOMS | DISCO | COPY ME …
From copymethat.com
CHICKEN PAILLARD WITH CURRIED OYSTER MUSHROOMS RECIPES RECIPE
From food-recipe.info
COOKING RECIPES WOW!: CHICKEN PAILLARD WITH CURRIED OYSTER …
From recipes-wow.blogspot.com
CHICKEN PAILLARD RECIPE (EASY & CRISPY, WITH ALMONDS) | KITCHN
From thekitchn.com
BRILLIANT RECIPES FROM ERIC RIPERT - RECIPES FROM NYT COOKING
From cooking.nytimes.com
You'll also love