Chicken Paillards with Pomegranate Sauce and Bacon and Baby Potato Hash

Name: Chicken Paillards with Pomegranate Sauce and Bacon and Baby Potato Hash
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 4
Cuisine: Global
Ingredients: 2 Tbsps aged balsamic vinegar; 1 liters arugula; 8 baby Yukon gold or baby white potatoes, very thinly sliced; 1 fresh bay leaf; 1 pint fresh figs, halved or quartered; 1 lemon, juiced; 6 Tbsps extra-virgin olive oil; 113 grams thick cut pancetta or bacon, diced; 6 peppercorns; 3 larges pomegranates or 1 cup store-bought pomegranate juice; 0 teaspoons red pepper flakes; 4 servings Salt and freshly ground black pepper; 1 large shallot, very thinly sliced in rings; 4 smalls boneless, skinless chicken breasts, butterflied if large

Chicken Paillards with Pomegranate Sauce and Bacon and Baby Potato Hash might be just the main course you are searching for. This recipe serves 4. One portion of this dish contains approximately 36g of protein, 38g of fat, and a total of 833 calories. Head to the store and pick up bay leaf, shallot, olive oil, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. It is a good option if you're following a gluten free, dairy free, and whole 30 diet. From preparation to the plate, this recipe takes approximately 1 hour and 5 minutes.

Instructions

Roll the pomegranates on the counter while applying pressure for a couple of minutes. Hold the pomegranate over a pot and cut into it with a small sharp knife. The juice will come rushing out. Squeeze the pomegranates until 3/4 to 1 cup of juice is produced. Store-bought pomegranate juice can be used when fresh are not in season.

Ingredients you will need

Pomegranate Juice

Pomegranate

Juice

Roll

Equipment you will use

Knife

Pot

Add the vinegar, peppercorns, cloves and the bay leaf. Bring to a boil over medium heat, then turn the heat down to a simmer and reduce the liquid by half, about 6 minutes.

Ingredients you will need

Peppercorns

Bay Leaves

Vinegar

Clove

Meanwhile, cover the chicken with plastic wrap on meat safe board and pound to 1/4-inch thickness. Season the chicken on both sides with salt and pepper, to taste.

Ingredients you will need

Salt And Pepper

Meat

Wrap

Equipment you will use

Plastic Wrap

Heat a large nonstick skillet over medium-high heat with 2 tablespoons extra-virgin olive oil.

Ingredients you will need

Extra Virgin Olive Oil

Equipment you will use

Frying Pan

Heat a second medium-sized skillet over medium-high heat with 2 tablespoons extra-virgin olive oil, 2 turns of the pan.

Ingredients you will need

Extra Virgin Olive Oil

Equipment you will use

Frying Pan

Add the pancetta to the smaller skillet and cook until crisp, about 2 to 3 minutes.

Ingredients you will need

Pancetta

Equipment you will use

Frying Pan

Add the potatoes and shallots in thin layer and season with a little salt and black pepper, to taste, and the red pepper flakes. Cook, turning occasionally, for 8 to 10 minutes. In the larger skillet add the chicken and cook for 8 minutes, turning once.

Ingredients you will need

Salt And Pepper

Red Pepper Flakes

Potato

Shallot

Whole Chicken

Equipment you will use

Frying Pan

Remove the chicken to serving plates. Strain the reduced pomegranate sauce into the skillet with the chicken and scrape up any bits from the bottom of the pan, then turn off the heat.

Ingredients you will need

Pomegranate

Whole Chicken

Sauce