Chicken Paillard with Curry Gravy

Chicken Paillard with Curry Gravy
Chicken Paillard with Curry Gravy

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Boneless chicken breast

  • salt and pepper

  • 1

    clove garlic

  • 1

    tsp orange zest

  • 1

    tsp lemon zest

  • juice 1/2 lemon

  • juice 1/2 orange

  • 2

    sprigs tarragon

  • 3

    tbsp extra virgin olive oil

  • 2

    tbsp butter

  • 1

    large shallot finely chopped

  • 1

    tbsp mild curry

  • 2

    tbsp flour

  • 1 1/2

    cup chicken broth

  • 1/4

    cup frozen peas

Directions

1. Cut each chicken breast across to make two. Pound to thin cutlets. Season with salt and pepper. 2. Combine garlic, zests, juices, tarragon and oil in a shallow dish. Evenly coat chicken with mixture and let stand for 15 minutes. 3. Heat griddle over medium high heat. Shake off excess marinade and cook chicken 2-3 minutes on each side until cooked through and lightly browned. Discard marinade. 4. Heat a small pan over medium heat, melt butter and add shallot. Cook gently 3 minutes. 5. Sprinkle with curry powder and stir. 6. Whisk in flour and cook 1 minute more. 7. Whisk in broth and bring to a bubble. 8. Add peas and simmer in sauce for 2 minutes. 9. Spoon gravy into small pools on a platter and top with chicken. You can also spoon some over the top.

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