Chickenpaillardeswithmustardcreamtarragonsauce Recipes

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.

Steps:

• Pound chicken between 2 sheets of plastic wrap to 1/4" thick; season with salt and pepper. Heat 1 Tbsp. oil in large skillet over high. Carefully place 1 chicken breast in skillet (laying it away from you) and cook until golden brown and nearly cooked through, about 3 minutes. Turn and cook until cooked through, about 1 minute (second side will not brown). Transfer to a large plate. Repeat with 1 Tbsp. oil and remaining cutlet. Let the cutlets rest while you make the slaw.
• Toss cabbage, onion, and red pepper flakes in a medium bowl; season with salt. Drizzle in vinegar and remaining 3 Tbsp. oil and toss again.
• Top cutlets with slaw.

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.

Steps:

• In a large Dutch oven or heavy pot, heat oil over medium-high. Season chicken with salt and pepper and cook until it releases its juices and is almost cooked through, about 7 minutes. Add onion and cook until translucent, stirring occasionally, about 6 minutes. Add garlic and cook until fragrant, about 30 seconds. Add cream and bring to a boil. Reduce heat to a rapid simmer and cook, stirring occasionally, until sauce is thick enough to coat the back of a spoon, about 15 minutes. Season to taste with salt and pepper.
• Meanwhile, in a large pot of boiling salted water, cook pasta until al dente. Reserve 1 cup pasta water; drain pasta and add to sauce, tossing to combine and adding enough pasta water to create a creamy sauce that coats pasta. Serve immediately.

Steps:

• Prepare an outdoor grill with a hot fire.
• Toss the tomatoes, garlic, scallion, the 3 tablespoons olive oil, vinegar, the 2 teaspoons salt, and black pepper to taste in a medium bowl. Add all the herbs to the bowl but don't toss.
• Brush the chicken paillards lightly with olive oil and season with salt and black pepper to taste. Grill the chicken, turning once, until cooked through, about 2 minutes per side. Stir the herbs into the tomatoes. Put a paillard on each of 4 plates, spoon some herb-tomato salad on top (watch out for the smashed garlic-you might want to remove it), and serve.

Steps:

• Since each pounded, flattened chicken should have a large circumference, it will be necessary to cook the four breasts one at a time, setting each aside on a warm platter as you finish those that remain or use two pans to cook two simultaneously.
• Season the chicken with salt and pepper. Heat a large, heavy skillet over medium heat. Add 1/2 tablespoon of butter to the hot pan and heat the butter until it begins to foam. Add the first
• breast and sear, cooking for 3 to 4 minutes on a side before turning it over and allowing another 4 minutes on the second side. Remove the chicken from the pan and place on a warm platter. Repeat for the remaining chicken breasts, adding butter to the pan and sauteeing both sides. After all the chicken has been cooked and removed from the pan, add the shallots and cook two minutes until translucent. Lower the heat, move the pan away, and cautiously add the brandy. Being careful not to flame the brandy, return the pan to the stove, and over low heat, allow it to cook off. Add the white wine to the pan, raise the heat, and bring quickly to the boil. Stir in the mustard. Allow this to cook for 1 minute before adding the veal stock. Cook for 2 to 3 minutes more. Add the cream. Bring just to the boil. Remove from the heat and stir in the chives.
• Place the ovenproof platter of chicken breasts in a preheated 350 degree oven for 1 to 2 minutes to reheat them very quickly before placing them on individual dishes and topping with some of the Diane Sauce. Serve with garlic mashed potatoes.

Steps:

• For the chicken:
• Begin by pounding out the chicken breast gently between 2 pieces of plastic wrap.
• Prepare a breading station with flour, whisked eggs and milk, and panko crumbs. Season all with salt and pepper. Coat the breasts in flour, egg then panko. Lay the coated breasts out on a flat tray and refrigerate to let the crust dry out (about 10 minutes) this will ensure there is less moisture and less chance your coating will break when frying.
• Shallow fry the paillard in hot oil for approximately 2 to 3 minutes per side depending on how thick the breasts are. Drain well, season with salt and set aside when done.
• For the dressing:
• Put the anchovies, egg yolks, garlic, lemon juice, and water into a blender and process for 30 seconds until the mixture is smooth. With the blender running, pour the olive oil in slowly for the dressing to emulsify. Stir in the Parmesan, season with salt and a couple of grinds of black pepper; set aside. (Refrigerate the dressing if you will not be using it right away.)
• Prepare the salad by splitting the grape tomatoes in half through the middle lengthwise, mixing all ingredients in a large mixing bowl. Add the dressing and toss the salad well.
• To serve lay the warm, crispy chicken paillard on the base of the plate and top with the salad. Garnish with shaved parmesan cheese, a wedge of lemon and a drizzle of olive oil.
• *RAW EGG WARNING
• Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs
• Due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

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.

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.

Steps:

• Prepare chicken breasts: Lay the chicken between two large sheets of plastic wrap. With a meat mallet or heavy sauté pan, pound each breast to a ½-inch thickness. Salt each breast liberally, sprinkling from a height to ensure even distribution, then season with pepper. Flip each breast and season the other side. If using mustard and tarragon, spread about 2 teaspoons of mustard and 1 tablespoon chopped tarragon leaves on one side of each breast.Spread flour onto a dinner plate. Dredge breasts by coating them completely with flour, then shake off any excess. (They should be lightly dusted.) Set aside. Repeat with remaining breasts.
• Pan-fry chicken: Place skillet over high heat. While it's heating, trim, halve, and peel the shallot. When the skillet begins to smoke, add oil. When the oil begins smoking, gently place the chicken breasts in the pan in an even layer, so that they do not overlap. (You may need to work in batches if your skillet is smaller.) Allow them to cook undisturbed until they are nicely browned on the first side, about 3 minutes. Do not move the chicken around while it cooks, or the crust will stick to the pan. Meanwhile, mince the shallot.After the first side is browned, flip the breasts and finish cooking, 2-3 minutes. (Depending on the strength of your range, you may need to turn the heat down so the flour doesn't burn.) When they are just cooked through and have only a little give when pressed with a finger, 6-8 minutes total, transfer them to a wire rack over a rimmed baking sheet.
• Lower the heat to medium. Add the minced shallot and stir with a wooden spatula. Add the lemon wheels and a pinch of salt; stir, but do not flip the lemons (they'll caramelize better if left to cook on one side). Scrape up any bits of flour and fat at the bottom of the pan. Once the shallots are caramelized and the lemons have begun to brown, about 2-3 minutes, add the wine and stir. When about half the wine has cooked off, turn the heat to high. Add the butter to the pan one tablespoon at a time, shaking and moving the pan continuously until all the butter has melted and emulsified into the sauce. Add the capers, stir, and remove pan from heat. Transfer chicken to a platter, then spoon the sauce over each breast. Arrange lemon wheels on top and serve immediately.

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.

Steps:

• Using a sharp knife, make a straight vertical cut down the center of the chicken breast half, but do not slice all the way through. Holding your knife at an angle, start to open up one side of the breast half so it will be able to lay flat. Gently pull the widening flap open as you cut, making short scraping cuts to free the flap of meat at the narrow end. Turn the breast half around and repeat to open up the other side. Spread both sides of the breast open and make short shallow cuts, then pound to equal thickness with the flat side of a meat mallet or small heavy pan. Repeat with other chicken breast half.
• Season chicken paillards on both sides with salt and pepper. Heat olive oil and butter in a large skillet over medium-high heat until butter foams. Add 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 serving plates.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Warm oil and butter in a large, ovenproof casserole or Dutch oven over medium-high heat. Season chicken thighs with salt and pepper and place into the pot, skin-side down. Brush thighs with 1/2 the mustard. Cook until skin is golden, 3 to 4 minutes, and turn thighs over. Brush with remaining mustard. Cook 3 to 4 minutes more and transfer thighs to a plate.
• Reduce heat to medium and add sliced onion to the casserole. Cook until nearly clear, 5 to 6 minutes. Pour in wine to deglaze. Increase heat to medium-high and bring to a boil, about 5 minutes. Keep cooking until sauce reduces slightly and no longer smells strongly of alcohol, 3 to 4 minutes more.
• Pour broth and heavy cream into the casserole dish. Scrape the bottom to loosen browned bits. Add bay leaf and thyme. Return chicken to the casserole dish and cover.
• Bake in the preheated oven until chicken is no longer pink at the bone and juices run clear, about 40 minutes.

Steps:

• Place the chicken breasts between 2 sheets of waxed paper and pound into 3/8 inch thickness. Make them thicker if desired, just be certain the breasts are an even thickness for cooking purposes. Season the chicken with a bit of salt and pepper.
• Heat 1 teaspoon of oil in a large non stick skillet over medium high heat. Cook chicken until the outside is golden brown in color and the breast is cooked through, about 2-3 minutes per side. Plate the cooked chicken and cover to keep warm. You can also keep it warm in a 200 degree oven.
• In the same pan used to cook the chicken, add the remaining teaspoon of oil and 1 tablespoon of the chicken broth. Cook the shallots until they are translucent but not browned.
• Mix the cornstarch with a tablespoon of the chicken broth. Add the remaining broth to the pan with the scallions. Add the constarch & broth mix to the pan and bring the liquid to a boil, stirring while the mix thickens.
• Mix in the two mustards and vinegar making sure they are well incorporated. Stir in the tarragon and artichokes. Let the sauce simmer 3 to 5 minutes until the artichokes are warmed through.
• To plate, spoon sauce over warmed paillards.
• Garnish with additional tarragon if desired.

Steps:

• Season breasts with salt and pepper.
• Melt the butter in a skillet over med-high heat. Add the chicken breasts and cook until they are lightly brown, depending on thickness anywhere from 2-5 minutes per side.
• Remove the chicken to a warm platter.
• Add the shallots and the thyme to the skillet and cook, stirring, until the shallot is soft and wilted.
• Add the broth, vinegar, wine, Worcestershire and bring to a boil.
• Stir in the tomato paste and cook until the sauce is reduced by half.
• Add the cream and bring to a full boil, stir in the mustard. You should have about 3/4-cup of sauce.
• Arrange the chicken breasts on a serving platter. Spoon the sauce over the meat, sprinkle with parsley and serve.

Steps:

• Cooks' note:.
• Some sliced chicken breasts may not be of an even thickness. If necessary, put each paillard between 2 sheets of plastic wrap and pound with flat side of a meat pounder until about 1/4 inch thick.
• Special equipment:
• A well-seasoned large (2-burner) ridged grill.
• 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 on grill, 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.

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.

Steps:

• Place flour in dish. Sprinkle chicken with salt and pepper. Dredge in flour to coat.
• Melt 2 tablespoons butter in large skillet over medium-high heat. Add chicken; sauté until cooked through, about 2 minutes per side. Transfer to platter; tent with foil. Melt remaining butter in same skillet over medium-high heat. Add shallots and grapes; sauté, stirring occasionally, 2 minutes. Add wine; bring to boil. Add cream; bring to simmer. Stir in tarragon. Season with salt and pepper. Spoon over chicken.

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.