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Chicken Paillard with Curry Gravy

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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

Details

Preparation

Step 1


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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