Chicken Paillard with Curry Gravy

Name: Chicken Paillard with Curry Gravy
Prep time: 24 min
Cook time: 24 min
Total time: 24 min
Yield: 4
Cuisine: Indian, Asian
Ingredients: 2 heads Bibb lettuce, cleaned and dried and torn; 2 Tbsps butter; 355 milliliters chicken broth; 1 Tbsp mild curry powder; 1 teaspoon Dijon mustard; 2 Tbsps flour; 2 sprigs fresh tarragon, leaves chopped; 4 sprigs fresh tarragon, leaves stripped and roughly chopped; 1 clove garlic, grated or minced; 1 small ruby red grapefruit, peeled and sections removed with a paring knife (supreme); 1 Juice lemon; 1 Juice orange; 1 teaspoon lemon zest; 2 teaspoons apricot preserves or marmalade or good quality honey; 1 navel orange, peeled and sections removed with a paring knife (supreme); 79 milliliters extra-virgin olive oil; 3 Tbsps extra-virgin olive oil; 1 Tbsp lemon or orange juice; 1 teaspoon orange zest; 59 milliliters frozen green peas; 3 Tbsps pine nuts; 4 servings Salt and freshly ground black pepper; 3 Tbsps sesame seeds; 1 large shallot, finely chopped; 1 Tbsp grated shallot; 680 grams boneless, skinless chicken breasts; 3 Tbsps sunflower seeds; 2 Tbsps white wine vinegar

The recipe Chicken Paillard with Curry Gravy could satisfy your Indian craving in approximately 24 minutes. This recipe covers 46% of your daily requirements of vitamins and minerals. This main course has 744 calories, 44g of protein, and 52g of fat per serving. This recipe serves 4. Head to the store and pick up mild curry powder, salt and pepper, tarragon, and a few other things to make it today. To use up the marmalade you could follow this main course with the Orange Marmalade Cookies with Orange Zest Icing as a dessert.

Instructions

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.

Ingredients you will need

Salt And Pepper

Chicken Breast

Meat

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.

Ingredients you will need

Extra Virgin Olive Oil

Tarragon

Whole Chicken

Garlic

Juice

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.

Ingredients you will need

Marinade

Whole Chicken

Shake

Equipment you will use

Grill Pan

Frying Pan

Meanwhile, heat a small skillet or pot over medium heat, melt the butter and add the shallot; cook gently 3 minutes.

Ingredients you will need

Shallot

Butter

Equipment you will use

Frying Pan

Pot

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.

Ingredients you will need

Curry Powder

Broth

All Purpose Flour

Equipment you will use

Whisk

Add the peas and simmer in the sauce for 2 minutes.

Ingredients you will need

Sauce

Peas

Spoon the gravy into small pools on a platter and top with the chicken.

Ingredients you will need

Whole Chicken

Gravy

Serve with the Citrus Salad alongside or on top of the chicken.

Ingredients you will need

Whole Chicken

Gently toast the sunflower and sesame seeds with the pine nuts in small pan over medium heat.

Ingredients you will need

Sesame Seeds

Pine Nuts

Toast

Equipment you will use

Frying Pan

Combine the shallot, preserves or honey, Dijon, juice and vinegar.

Ingredients you will need

Preserves

Shallot

Vinegar

Honey

Juice

Whisk in the extra-virgin olive oil to emulsify and season with salt and pepper.

Ingredients you will need

Extra Virgin Olive Oil

Salt And Pepper

Equipment you will use

Whisk

Combine the lettuce with the tarragon, orange and grapefruit sections, dress with the seeds and dressing just before serving.

Ingredients you will need

Grapefruit

Tarragon

Lettuce

Orange

Seeds

Equipment

Ingredients

Servings:

2heads

Bibb lettuce, cleaned and dried and torn 2Tbsps

butter 355milliliters

chicken broth 1Tbsp

mild curry powder 1teaspoon

Dijon mustard 2Tbsps

flour 2sprigs

fresh tarragon, leaves chopped 4sprigs

fresh tarragon, leaves stripped and roughly chopped 1clove

garlic, grated or minced 1small

ruby red grapefruit, peeled and sections removed with a paring knife (supreme)1

Juice lemon 1

Juice orange 1teaspoon

lemon zest 2teaspoons

apricot preserves or marmalade or good quality honey 1

navel orange, peeled and sections removed with a paring knife (supreme)79milliliters

extra-virgin olive oil 3Tbsps

extra-virgin olive oil 1Tbsp

lemon or orange juice 1teaspoon

orange zest 59milliliters

frozen green peas 3Tbsps

pine nuts 4servings

Salt and freshly ground black pepper 3Tbsps

sesame seeds 1large

shallot, finely chopped 1Tbsp

grated shallot 680grams

boneless, skinless chicken breasts 3Tbsps

sunflower seeds 2Tbsps

white wine vinegar

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Chenin Blanc, Gewurztraminer, and Riesling are my top picks for Asian. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. You could try Fram Wines Chenin Blanc. Reviewers quite like it with a 5 out of 5 star rating and a price of about 32 dollars per bottle.