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Herb-Marinated Grilled Chicken Paillards with Pan Sauce Recipe

Herb-Marinated Grilled Chicken Paillards with Pan Sauce

Recipe courtesy Amy Finley

Show: The Gourmet Next Door

Episode:

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (55)

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Average Rating:

Total Reviews: 55

Showing 31-40 of 55

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  • on November 03, 2007

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    The recipe title says grilled chicken but Amy basically semi-fried hers in a pan with oil. I tried the recipe first her way and thought it tasty but too greasy. I tried it again and I used less olive oil in the marinade and put mine on an outdoor grill and didn't do the pan sauce.
    It was AMAZING!!! The herb flavors were bursting in every bite and the chicken was not greasy! Its now our new favorite house favorite!!! Even my 3yr old daughter and our picky 78yr old grandma loved it.

    PS Love the show!!

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  • on October 31, 2007

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    I've been trying out quite a few of Amy's recipes since they seem so easy and the French bistro cuisine is a nice change from what I usually make. I have not yet been disappointed! I absolutely hate tarragon, but my husband really likes it and I think I've only ever had dried tarragon so I was willing to give this recipe as least a try. It was really great (although I think I might try another herb next time since I'm not crazy about the tarragon thought it's much better than any other form of it I've had and the pan sauce was easy and tasty. My husband has requested we add this to the rotation. We did some research on the internet about French cooking and herbs that are very common in French cooking - I think I might try this with thyme or marjoram instead of tarragon next time. I think rosemary would be too strong a substitute - you don't want to overpower the other ingredients and I find rosemary tends to do that. Amy - I love the show and the fact that you do entire meals. You're right up there with Giada for me. Keep up the good work!

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  • on October 30, 2007

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    My entire family enjoyed this recipe and I will fix it for them again. I just want to give a 'heads up' when you fry the chicken on high heat....you may experience a lot of splattering....at least I did. The next time I make this dish...I will own a splatter screen!!

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  • on October 30, 2007

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    Amy, these are easy, delicious and impressive.
    Thank you for joining the food network family!

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  • on October 28, 2007

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    The chicken was flavorful and moist and I just loved all of the fresh herbs. I will definately make this recipe again.

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  • on October 27, 2007

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    My local store didn't have Tarragon, so I used rosemary and it was delicious!

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  • on October 27, 2007

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    My husband and I really enjoyed this recipe. I added about half the tarragon to the marinating and cooking process. In addition, I didn't add the herbs after the cooking process so it didn't have such a strong flavor.

    This recipe was very good and we will definitely make it again!

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  • on October 26, 2007

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    We really loved the chicken. Very flavorful and easy. We knew you would fit right in with The Food Network Family. Keep those recipes coming!

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  • on October 24, 2007

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    I thought the recipe produces a very flavorful and tasty chicken. I wonder what the size of her saute pan was: 6 quart, 12 inches? A variation in cooking this recipe would be to do this in an oven pan. Cook chicken in oven pan after marinating at 390F and then deglaze. You can also cook the potatoes in the same pan resulting in a more flavorful and tasty combination.

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  • on October 24, 2007

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    To the reviewer who was looking for Amy's chicken dish recipe that she created on the NFNS show/Iron chef episode: you can go to TV SHOWS and look up Next Food Network Star and find a tab that says "Winning Recipes", you will find it there.
    I love this recipe!

    Very happy with the show...

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