Chicken Paillard With Curried Oyster Mushrooms Recipes

CHICKEN PAILLARD WITH CURRIED OYSTER MUSHROOMS

Chicken Paillard With Curried Oyster Mushrooms image

Alain Sailhac, dean emeritus of the French Culinary Institute in New York and one of New York's most venerable French chefs, gives inspiration here to recapture the glory of the chicken breast, that popular yet generally overcooked piece of meat. He suggests cutting the breast in half horizontally to make two thin pieces, then topping them with quick-cooking vegetables like mushrooms, zucchini or tomatoes, and roasting everything together. This supremely juicy and complexly flavored dish uses that technique and is a snap to put together.

Provided by Melissa Clark

Categories dinner, easy, quick, weekday, main course

Time 25m

Yield 4 servings

Number Of Ingredients 9

Ingredients

2 tablespoons extra-virgin olive oil, more for greasing pan and for drizzling
2 boneless, skinless chicken breast halves, (8 ounces each)
1 teaspoon kosher salt, more to taste
Freshly ground black pepper
1 teaspoon curry powder, more to taste
7 ounces oyster mushrooms, cut into 1/2-inch pieces
2 tablespoons fresh chopped basil
2 garlic cloves, minced
2 scallions, white and light green parts only, thinly sliced

Steps:

Preheat oven to 450 degrees. Grease a baking sheet with olive oil. Place each breast flat on cutting board. With knife held parallel to surface, cut breast in half. Transfer chicken to baking sheet and season well with a large pinch each of salt, pepper and curry powder. Drizzle chicken with a little oil.
In a bowl, toss mushrooms with curry powder, salt, basil, garlic, scallions and 2 tablespoons oil.
Spoon an equal amount of mushroom mix on each piece of chicken. Bake until mushrooms are golden and chicken is cooked through, 15 to 20 minutes.

Nutrition Facts : @context http, Calories 160, UnsaturatedFat 1 gram, Carbohydrate 5 grams, Fat 3 grams, Fiber 2 grams, Protein 28 grams, SaturatedFat 1 gram, Sodium 405 milligrams, Sugar 1 gram, TransFat 0 grams

CHICKEN PAILLARD

Chicken Paillard image

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

Ingredients

4 (6 ounce) skinless, boneless chicken breast halves
⅓ cup dry white wine
1 lemon, juiced
1 small shallot, chopped
2 teaspoons extra-virgin olive oil
1 clove garlic, crushed
1 lemon, juiced
1 tablespoon red wine vinegar
1 tablespoon extra-virgin olive oil
2 teaspoons lemon zest
½ teaspoon freshly ground black pepper, divided
½ teaspoon salt, divided
4 cups trimmed arugula
8 ounces cherry tomatoes, halved

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

COOKED CHICKEN BREASTS

Cooked Chicken Breasts image

Provided by Craig Claiborne

Categories main course

Time 20m

Yield 2 cooked chicken breasts

Number Of Ingredients 8

Ingredients

2 whole, skinless, boneless chicken breasts, about 1 pound
Water to cover
1 small rib of celery, chopped
1 small onion, quartered
1 bay leaf
1 small sprig thyme or 1/2 teaspoon dried
Salt to taste, if desired
12 peppercorns

Steps:

Combine ingredients in saucepan. Partly cover and bring to boil. Let simmer 15 minutes. Let stand until ready to use.

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