CHICKEN PAILLARDS WITH CHERRY SAUCE & PARSLEY RICE
A "paillard" is a slice of meat pounded very thin, then sauteed or grilled at high heat. This version works for a weeknight dinner or a standout for guests. -Lisa Speer, Palm Beach, Florida
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a large saucepan, bring 2-1/4 cups stock and rice to a boil. Reduce heat; cover and simmer for 15-20 minutes or until liquid is absorbed and rice is tender., Meanwhile, pound chicken with a meat mallet to 1/4-in. thickness; sprinkle with salt and pepper. In a large skillet, cook chicken in oil over medium heat for 4-5 minutes on each side or until no longer pink. Remove and keep warm., In the same skillet, cook and stir onion in 1 tablespoon butter over medium-high heat for 1-2 minutes or until tender. Add garlic; cook 1 minute longer. Add the cherries, vinegar, wine and remaining stock, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is reduced by half and cherries are plump, about 6 minutes. Stir in mustard., Fluff rice; stir in parsley and remaining butter; serve with chicken and sauce.
Nutrition Facts : Calories 643 calories, Fat 15g fat (8g saturated fat), Cholesterol 89mg cholesterol, Sodium 792mg sodium, Carbohydrate 88g carbohydrate (18g sugars, Fiber 2g fiber), Protein 34g protein.
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
MOROCCAN-SPICED CHICKEN PAILLARDS
Categories Fruit Juice Chicken Quick & Easy Spice Grill/Barbecue Gourmet
Yield Makes 4 servings
Number Of Ingredients 16
Steps:
- Prepare grill pan and start sauce:
- Heat grill pan over moderate heat until hot.
- Meanwhile, simmer all sauce ingredients except butter in a 1-quart saucepan, uncovered, stirring occasionally, 2 minutes. Set aside while cooking chicken.
- Make paillards:
- Cook cumin, paprika, and pepper in oil in a small skillet over moderately low heat, stirring, until fragrant, about 2 minutes. Transfer to a small bowl, reserving skillet for sauce (do not clean). Brush some spiced oil on 1 side of each paillard, then sprinkle with some salt. Arrange 2 paillards in grill pan, oiled sides down, and brush tops with some of spiced oil, then sprinkle with some salt. Grill 2 minutes, then turn over and grill until just cooked through, about 3 minutes more. Transfer to a platter and cover with foil. Grill remaining paillards in same manner, transferring to platter.
- Finish sauce:
- Pour sauce through a medium-mesh sieve into reserved small skillet, discarding solids. Add any juices from chicken accumulated on platter to sauce and bring to a boil. Remove from heat, then add butter and swirl skillet until butter is just incorporated. Season sauce with salt and spoon over chicken.
HERB-MARINATED GRILLED CHICKEN PAILLARDS WITH PAN SAUCE
Steps:
- One by one, place the chicken breasts between 2 pieces of plastic wrap, or inside of a resealable plastic bag, and pound with a meat mallet or rolling pin or heavy-bottomed pan until about 1/2-inch thick. In a glass baking dish, combine the zest and all but 1 tablespoon of the lemon juice with 1/4 cup of the olive oil, the shallot, garlic, and a little more than 2 tablespoons of each of the chopped fresh herbs. (Reserve the remaining chopped herbs.) Add the pounded chicken breasts to the herb mixture and turn to coat. Season generously with salt and pepper, cover the dish with plastic wrap, and put in the refrigerator to marinate, at least 20 minutes and up to 1 hour.
- Heat the remaining 2 tablespoons olive oil in a large saute pan over high heat. Add the chicken breasts to the pan and cook, turning once, until cooked through and golden brown on both sides, about 4 to 5 minutes per side. Cook the breasts 2 at a time if the pan is too small. Transfer to a serving platter and keep warm.
- Add the remaining 1 tablespoon of lemon juice and the white wine to the pan, scraping to loosen any brown bits, and reduce until almost dry. Add the chicken broth and reduce by half, then off the heat add the reserved herbs and cold butter, swirling to melt the butter and thicken the sauce. Pour over the chicken paillards and serve immediately.
CHICKEN PAILLARDS WITH LEMON CAPER SAUCE
Make and share this Chicken Paillards With Lemon Caper Sauce recipe from Food.com.
Provided by ellie3763
Categories Chicken
Time 35m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Place each chicken breast half between sheets of plastic wrap and hammer with a mallet, or the bottom of a small frying pan, to about a 1/4 inch thickness.
- Add oil to a saute pan until the bottom is just covered, and set it over a medium-high flame until quite hot. Season chicken with salt and pepper and lightly dredge in the flour, shaking off any excess.
- When the pan is ready, add 1 tablespoon of butter and swirl to spread it evenly, and immediately add 2-3 pieces of chicken. Cook about 2 minutes on the first side, turning when the bottom is nicely browned. About 1-2 minutes on the second side should do it. Transfer the cooked pieces to a warm platter, add more oil and butter to the pan, and repeat the process with a second (and third) batch of chicken, as necessary.
- Drain any excess oil from the pan, deglaze with a splash of white wine, and cook until almost fully reduced.
- Toss in a fresh tablespoon of butter and the minced shallots, and cook for about a minute.
- Add the capers, lemon juice, and chicken stock. Cook until slightly thickened.
- Remove the pan from the heat, swirl in another 1-2 tablespoon of butter and some chopped parsley. Check for seasoning, and pour over the chicken breasts to serve.
PARMESAN CHICKEN PAILLARDS WITH CHERRY TOMATO SAUCE
This recipe is a hit in our house! It is easy to whip up and has all the taste of chicken parmesan without all the calories and fat. To save time, I cut up the tomatoes while the chicken is cooking. From Cooking Light March 2007.
Provided by ksduffster
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2 inch thickness using a meat mallet or a small heavy skillet.
- Sprinkle chicken with 1/4 teaspoons salt and 1/4 teaspoons pepper.
- Combine cheese and flour in a shallow dish. Dredge one side of each chicken breast in the cheese mixture.
- Heat 1 teaspoons oil in a large nonstick skillet over medium-high heat. Add 2 chicken breast halves, cheese side down; cook 4 minutes on each side or until done. Repeat procedure with remaining oil and chicken breast halves.
- Remove from pan; keep warm.
- Carefully wipe any browned bits from the pan using a paper towel.
- Coat pan with cooking spray. Add onion; saute 2 minutes. Stir in broth and vinegar; cook 1 minute or until liquid almost evaporates. Add tomatoes, remaining salt and pepper, and oregano; cook 2 minutes.
Nutrition Facts : Calories 266, Fat 6.4, SaturatedFat 2, Cholesterol 104.2, Sodium 476.4, Carbohydrate 6.9, Fiber 1.4, Sugar 2.9, Protein 43.1
PAILLARDS OF CHICKEN WITH ROASTED GARLIC, PEPPERS AND CROUTONS
Provided by Molly O'Neill
Categories dinner, main course
Time 1h45m
Yield Four servings
Number Of Ingredients 9
Steps:
- Roast the bell peppers over a gas flame or under a broiler until charred on all sides. Place in a bowl and cover tightly with plastic wrap. Let stand for 10 minutes. Peel, stem, core, seed and derib the peppers. Cut them into 1-inch cubes and set aside.
- Preheat the oven to 375 degrees. Place the garlic heads in a small casserole dish with a lid. Drizzle with 2 teaspoons of the olive oil. Cover and roast until garlic is soft, about 1 hour 10 minutes. Set aside, covered.
- Meanwhile, place the chicken between 2 sheets of plastic wrap and pound to a 3/8-inch thickness. Heat the remaining 1/2 teaspoon of the olive oil in a large nonstick skillet. Add the chicken, in batches if necessary, and saute until cooked through, about 2 minutes per side.
- Remove the chicken from the pan, season with 1/2 teaspoon salt and set aside. Add the glaze to the skillet and cook until thickened slightly, about 1 minute. Return the chicken to the pan and coat with the glaze. Season with salt and pepper to taste. Keep warm.
- Place the bread rounds on a baking sheet and bake at 375 degrees until light brown and crisp. Place 1 chicken paillard on each of 4 plates, spooning the glaze on top. Garnish with some of the roasted peppers and 1 head of roasted garlic. Place the croutons beside the chicken and serve immediately.
CHICKEN PAILLARDS WITH LEMON-BUTTER SAUCE
Before making this dish, read our handy instructions on how to make chicken paillards.Lemon segments give this dish great flavor. To segment the fruit, cut away all the peel and white pith. Then slice along the membranes. Serve the chicken and sauce over fresh spinach.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 7
Steps:
- Season chicken paillards on both sides with salt and pepper. Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat until butter foams. Add two paillards, and saute on one side until golden brown, about 2 minutes. Reduce heat to medium. Flip, and saute paillards until cooked through, about 2 minutes. Transfer to a plate. Raise heat to medium-high, and repeat with two remaining paillards.
- Add shallot to skillet, and cook over medium heat, adding oil or butter as needed, stirring often, until golden, about 1 minute. Raise heat to medium-high. Add lemon segments and juice, chicken stock, and any plate juices, and deglaze the pan, scraping brown bits from bottom with a wooden spoon. Simmer until sauce reduces by half, about 3 minutes. Gradually stir in remaining 2 to 3 tablespoons butter until just melted. Season to taste.
CHICKEN PAILLARDS WITH CLEMENTINE SALSA
Provided by Lora Zarubin
Categories Chicken Citrus Onion Tomato Low Cal Dinner Celery Winter Pan-Fry Healthy Cilantro Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Place chicken breast halves between 2 sheets plastic wrap or parchment paper, spacing apart. Using mallet, pound chicken to 1/4-inch thickness. DO AHEAD: Can be made 1 day ahead. Cover and chill.
- Mix clementines and next 8 ingredients in medium bowl. Season with salt and pepper. DO AHEAD: Salsa can be made 2 hours ahead. Cover; let stand at room temperature.
- Uncover chicken; sprinkle with salt and pepper. Heat olive oil in large nonstick skillet over medium-high heat. Add chicken and cook until slightly browned and cooked through, about 3 minutes per side. Transfer chicken to platter. Add clementine juice to skillet; boil until reduced to 1/4 cup, stirring often, about 2 minutes. Drizzle sauce over chicken. Spoon salsa over and serve.
More about "chicken paillards with cherry sauce parsley rice recipes"
CRISTINA COOKS: CHICKEN PAILLARDS WITH CHERRY SAUCE
From hallmarkchannel.com
Estimated Reading Time 1 min
CHICKEN PAILLARDS 101 | MARTHA STEWART
From marthastewart.com
CHICKEN PAILLARDS WITH CLEMENTINE SALSA RECIPE - BON …
From bonappetit.com
CHICKEN PAILLARD L PANNING THE GLOBE
From panningtheglobe.com
CHICKEN PAILLARD RECIPE (QUICK AND EASY) - KITCHN
From thekitchn.com
CHICKEN PAILLARDS WITH CHERRY SAUCE & PARSLEY RICE | RECIPE
From pinterest.co.uk
CHICKEN PAILLARDS RECIPE | MYRECIPES
From myrecipes.com
CHICKEN PAILLARDS WITH ASPARAGUS, LEMON, GARLIC, AND DILL
From finecooking.com
CHICKEN PAILLARD IN SHERRY CAPER SAUCE - VIKALINKA
From vikalinka.com
CHICKEN PAILLARDS WITH CIDER SAGE SAUCE - CANADIAN LIVING
From canadianliving.com
CHICKEN PAILLARDS WITH MOZZARELLA AND SWEET-AND-SPICY TOMATO …
From nevernothungry.com
CHICKEN PAILLARDS WITH CHERRY SAUCE & PARSLEY RICE
From stage.tasteofhome.com
CHICKEN PAILLARDS WITH CHERRY SAUCE & PARSLEY RICE
From pinterest.com.au
CHICKEN PAILLARDS WITH CHERRY SAUCE & PARSLEY RICE
CHICKEN PAILLARDS WITH CHERRY SAUCE & PARSLEY RICE
From pinterest.ca
CHICKEN PAILLARD W/ CHERRY SAUCE & PARSLEY RICE
From supermomonamissiontosavethefamily.blogspot.com
HEALTHY CHICKEN PAILLARD ("PIE - YARD") RECIPE AND VIDEO - EAT …
From eatsimplefood.com
HOME & FAMILY - CHRISTINA COOKS: "TASTE OF HOME" CHICKEN …
From youtube.com
EASY CHICKEN PAILLARDS | CONFESSIONS OF A GROCERY ADDICT
From confessionsofagroceryaddict.com
CHICKEN PAILLARDS WITH CHERRY SAUCE & PARSLEY RICE
From pinterest.com
CLASSIC CHICKEN PAILLARD RECIPE - TODAY.COM
From today.com
PARMESAN CHICKEN PAILLARDS WITH CHERRY TOMATO SAUCE RECIPE
From myrecipes.com
CHICKEN PAILLARDS WITH CHERRY SAUCE & PARSLEY RICE
From vizw.org
CHICKEN WITH CREAMY PARSLEY SAUCE - MY FAVOURITE PASTIME
From myfavouritepastime.com
CHICKEN PAILLARDS WITH CHERRY SAUCE & PARSLEY RICE
From pinterest.co.uk
CAPRESE GRILLED CHICKEN PAILLARD - HEALTHYISH FOODS
From healthyishfoods.com
CHICKEN PAILLARD WITH SHALLOT BUTTER SAUCE AND ARUGULA SALAD
From zestfulkitchen.com
CHICKEN PAILLARDS WITH CHERRY SAUCE & PARSLEY RICE
From thechickenwebsite.com
CHICKEN PAILLARDS WITH CITRUS BUTTER SAUCE - WILLOW TREE STUDIOS
From willowtreestudios.net
CHICKEN PAILLARD WITH CURRY GRAVY RECIPE - FOOD NEWS
From foodnewsnews.com
You'll also love