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
CHICKEN PAILLARD WITH CHIVE AND MUSTARD SAUCE DIANE
Provided by Food Network
Yield 4 servings
Number Of Ingredients 10
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.
CHICKEN PAILLARDES & MUSHROOMS IN CREAMY COGNAC DIJON SAUCE
The French really know how to do their chicken---quick, easy, and elegant--this dish is very simple to put together and impressive served to company, or for that special romantic candlelight dinner for two! Wonderful served with seasonal greens or a tossed salad, and Gratin Dauphinois - Potatoes Baked in Cream recipe #359440.
Provided by BecR2400
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Season the chicken with the salt and pepper.
- Heat the olive oil and the butter in a large frying pan over medium-high heat. Add the chicken and saute until cooked through, turning once (about 5 minutes total time). Transfer to a plate, cover with foil and keep warm.
- Add the Cognac and the wine to the pan and deglaze, stirring to scrape up the brown bits. Now add the sliced mushrooms and saute for about 5 minutes until the mushrooms begin to soften and the sauce is reduced by half.
- With a slotted spoon, remove the mushrooms to the plate of chicken, and keep warm.
- Whisk in the cream, mustard and tarragon to the sauce and cook, continuing to whisk, about 2 minutes until thickened. Pour any juices that have accumulated on the plate into the sauce and whisk to combine.
- Serve the chicken topped with the mushrooms and wine sauce, garnish with the snipped parsley. Wonderful served with a tossed salad and Potatoes Dauphinoise (recipe #359440).
CHICKEN PAILLARD
Make and share this Chicken Paillard recipe from Food.com.
Provided by Vicki in CT
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 20
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 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.
Nutrition Facts : Calories 1070.5, Fat 60.2, SaturatedFat 16.6, Cholesterol 426.3, Sodium 1075.3, Carbohydrate 69.1, Fiber 3.8, Sugar 5.1, Protein 61.2
More about "chickenpaillardesmushroomsincreamycognacdijonsauce recipes"
CHICKEN PAILLARDS 101 | MARTHA STEWART
From marthastewart.com
CHICKEN PAILLARD L PANNING THE GLOBE
From panningtheglobe.com
5/5 (2)Total Time 26 minsCategory Main CourseCalories 351 per serving
CREAMY CHICKEN MUSHROOM WITH GARLIC, PARMESAN, AND SPINACH!
From delicrunch.co
CHICKEN AND SPINACH IN CREAMY MUSHROOM SAUCE
From whatsinthepan.com
THE CREAMIEST CREAMY GARLIC & MUSHROOM CHICKEN...WITHOUT THE …
From youtube.com
CREAMY OVEN BAKED CHICKEN LEGS RECIPE - I'D RATHER BE A CHEF
From idratherbeachef.com
CHICKEN PAILLARD WITH MUSHROOM MARINARA SAUCE - GROW A GOOD LIFE
From growagoodlife.com
CHICKEN WITH CREAMY MUSHROOM SAUCE - DAMN DELICIOUS
From damndelicious.net
SKILLET CHICKEN THIGHS IN CREAMY MUSHROOM PAN SAUCE
From whatsinthepan.com
BRAISED CHICKEN WITH CREAMY MUSHROOM SAUCE - EAT. LIVE. TRAVEL. WRITE
From eatlivetravelwrite.com
CHICKEN THIGHS WITH CREAMY MUSHROOM SAUCE - SEASONS AND …
From seasonsandsuppers.ca
EASY CHICKEN LEGS WITH CREAMY MUSHROOM SAUCE - JULIA'S ALBUM
From juliasalbum.com
BEST CREAMY CHICKEN RECIPES - CAFE DELITES
From cafedelites.com
CREAMY CHICKEN AND MUSHROOMS - BOWL OF DELICIOUS
From bowlofdelicious.com
GRILLED CHICKEN PAILLARDS WITH ROSEMARY | BLUE FLAME KITCHEN
From atcoblueflamekitchen.com
CREAMY GARLIC MUSHROOM CHICKEN - STEP BY STEP PHOTOS - BUDGET …
From budgetbytes.com
EASY CHICKEN IN CREAM SAUCE FOR TWO - BAKING MISCHIEF
From bakingmischief.com
CREAMY MUSHROOM CHICKEN | COOKTORIA
From cooktoria.com
CREAMY PARMESAN CHICKEN & MUSHROOMS - CREME DE LA CRUMB
From lecremedelacrumb.com
CHICKEN WITH GARLIC MUSHROOM CREAM SAUCE - FEAST AND FARM
From feastandfarm.com
THIS CREAMY BALSAMIC MUSHROOM CHICKEN IS A ONE-SKILLET WONDER
From thekitchn.com
CHICKEN PAILLARDS WITH MUSHROOM CREAM SAUCE | TASTY KITCHEN: A …
From tastykitchen.com
CREAMY CHICKEN PAILLARD WITH AVOCADO SALAD | CANADIAN LIVING
From canadianliving.com
CREAMY PARMESAN GARLIC MUSHROOM CHICKEN | THE RECIPE CRITIC
From therecipecritic.com
CREAMY CHICKEN WITH MUSHROOMS | CANADIAN LIVING
From canadianliving.com
CAKE FROM SCRATCH RECIPE EASY BEST RECIPES
From recipesforweb.com
PAN-SEARED CHICKEN WITH BALSAMIC CREAM SAUCE, MUSHROOMS AND …
From peaceloveandlowcarb.com
CREAMY BAKED CHICKEN THIGHS WITH MUSHROOMS & BACON - CAFE …
From cafedelites.com
BAKED CHICKEN AND MUSHROOM SKILLET - DAMN DELICIOUS
From damndelicious.net
EASY CHICKEN PAILLARDS | CONFESSIONS OF A GROCERY ADDICT
From confessionsofagroceryaddict.com
4-INGREDIENT CHICKEN WITH CREAMY MUSHROOM SAUCE - THE …
From theseasonedmom.com
15-MINUTE CHICKEN PAILLARDS RECIPE | BON APPéTIT
From bonappetit.com
THE CLASSICS: CHICKEN PAILLARD - THE CANDID APPETITE
From thecandidappetite.com
SMOTHERED CHICKEN WITH CREAMED SPINACH, BACON, MUSHROOMS
From juliasalbum.com
CREAMY CHICKEN AND MUSHROOM ONE PAN CASSEROLE
From kitchensanctuary.com
CREAMY CHICKEN AND MUSHROOM PAPPARDELLE - SCRUMMY LANE
From scrummylane.com
EASY CHICKEN PAILLARD - MOM'S KITCHEN HANDBOOK
From momskitchenhandbook.com
CREAMY GARLIC MUSHROOM CHICKEN BAKE - MARIA'S MIXING BOWL
From mariasmixingbowl.com
CREAMY CHICKEN WITH GREEN ONIONS & MUSHROOMS #DIPYOURWAY
From anaffairfromtheheart.com
CREAMY CHAMPAGNE CHICKEN WITH MUSHROOMS - BLESS HER HEART Y'ALL
From blessherheartyall.com
CHICKEN THIGHS WITH CREAMY MUSHROOM TARRAGON SAUCE
From seasonsandsuppers.ca
ADVERTISE ON BING FOR FREE RECIPES
From recipesforweb.com
PAN-ROASTED CHICKEN PAILLARD RECIPE | BON APPéTIT
From bonappetit.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love