Chicken Paillard w/ Curry Gravy

Chicken Paillard w/ Curry Gravy
Chicken Paillard w/ Curry Gravy

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 4 (6-ounce) boneless, skinless chicken breasts

  • Salt and freshly ground black pepper

  • 1 clove garlic, grated or minced

  • 1 teaspoon orange zest

  • 1 teaspoon lemon zest

  • Juice of 1/2 lemon

  • Juice of 1/2 orange

  • 2 sprigs fresh tarragon, leaves chopped

  • 3 tablespoons extra-virgin olive oil

  • 2 tablespoons butter

  • 1 large shallot, finely chopped

  • 1 tablespoon mild curry powder

  • 2 tablespoons flour

  • 1 1/2 cups chicken broth

  • 1/4 cup frozen green peas

  • Citrus Salad with Toasted Seeds and Pine Nuts, recipe follows

Directions

Cut each chicken breast across but not all the way through the meat and open the breast up; pound gently and flatten to form large, very thin cutlets. Season the chicken with salt and pepper. Combine the garlic, zest, juice, tarragon and extra-virgin olive oil in a shallow dish and turn the chicken to coat evenly in the mixture. Let marinate 15 minutes. Heat a griddle or grill pan over medium-high heat. (Alternatively, chicken can be cooked off 1 at a time in a large skillet.) Shake the excess marinade off the chicken and cook 2 to 3 minutes on each side until cooked through and lightly browned. Discard the marinade. Meanwhile, heat a small skillet or pot over medium heat, melt the butter and add the shallot; cook gently 3 minutes. Sprinkle with the curry powder and stir; whisk in the flour and cook 1 minute more. Then whisk in the broth and bring to a bubble. Add the peas and simmer in the sauce for 2 minutes. Spoon the gravy into small pools on a platter and top with the chicken. Serve with the Citrus Salad alongside or on top of the chicken.

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