Balthazar’s Tarragon Chicken Paillards

Name: Balthazar’s Tarragon Chicken Paillards
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 4
Cuisine: Global
Ingredients: 4 servings balsamic vinegar; 4 servings black pepper; 4 servings cherry tomatoes; 4 servings boneless chicken breasts; 4 servings garlic; 4 servings lemon; 4 servings lemon juice; 4 servings mesclun; 4 servings mustard; 4 servings wood chips; 4 servings red pepper flakes; 4 servings salt; 4 servings tarragon

Balthazar’s Tarragon Chicken Paillards might be just the main course you are searching for. Watching your figure? This gluten free and dairy free recipe has 373 calories, 30g of protein, and 12g of fat per serving. This recipe serves 4. This recipe covers 30% of your daily requirements of vitamins and minerals. If you have mustard, lemon juice, cherry tomatoes, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 2 hours.

Instructions

30 minutes for marinating the chicken

Ingredients you will need

Whole Chicken

If using whole chicken breasts, cut each breast in half. Trim any sinews or excess fat off the breasts and discard. Rinse the breasts under cold running water, then drain (dont blot dry with paper towels; the breasts should be damp).

Ingredients you will need

Chicken Breast

Water

Equipment you will use

Paper Towels

Place a breast half between two sheets of plastic wrap. Pound it out into a broad flat sheet to 1/8 inch thick, using a scallopini pounder or the side of a heavy cleaver. Repeat with the remaining breast halves.

Ingredients you will need

Wrap

Equipment you will use

Plastic Wrap

Cleaver

Place the pounded breasts on a rimmed nonstick baking sheet.

Equipment you will use

Baking Sheet

Place the garlic, salt, black pepper, and hot red pepper flakes in the bottom of a large nonreactive mixing bowl and mash to a paste with the back of a wooden spoon.

Ingredients you will need

Red Pepper Flakes

Black Pepper

Garlic

Salt

Equipment you will use

Wooden Spoon

Mixing Bowl

Add the mustard, 1 tablespoon of the chopped tarragon, and the lemon juice and vinegar and whisk to mix. Gradually whisk in the olive oil; the mixture will thicken.

Ingredients you will need

Lemon Juice

Olive Oil

Tarragon

Mustard

Vinegar

Equipment you will use

Whisk

Pour a quarter of this vinaigrette over the chicken breasts, patting it onto the chicken with a fork. Turn the breasts over, pour another quarter of the vinaigrette on top, and pat it onto the chicken with a fork.

Ingredients you will need

Chicken Breast

Vinaigrette

Whole Chicken

Let the chicken marinate in the refrigerator, covered, for 30 minutes. Set the remaining vinaigrette aside. Youll use it to dress the salad.

Ingredients you will need

Vinaigrette

Whole Chicken

Just before you set up the grill, place the tomatoes, mesclun, and the remaining chopped tarragon, in that order, in the bowl with the remaining dressing, but dont toss them together.

Ingredients you will need

Tarragon

Tomato

Mesclun

Equipment you will use

Grill

Bowl

Set up the grill and preheat to high. If using a gas grill, place all of the wood chips or chunks, if desired, in the smoker box or in a smoker pouch and run the grill on high until you see smoke. If using a charcoal grill, preheat it to high, then toss all of the wood chips or chunks, if desired, on the coals.

Ingredients you will need

French Fries

Equipment you will use

Grill

When ready to cook, brush and oil the grill grate. Arrange the paillards on the hot grate, placing them on a diagonal to the bars. Grill the paillards until cooked through, about 2 minutes per side, rotating each a quarter turn after 1 minute to create an attractive crosshatch of grill marks, if desired (use a long, wide spatula to rotate and turn over the paillards). To test for doneness, poke a paillard with your finger; it should feel firm to the touch.

Ingredients you will need

Cooking Oil