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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 51-55 of 55

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  • on October 21, 2007

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    plesant suprize when i tried this one

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  • on October 21, 2007

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    This dish was delicious. I especially like the flavor the tarragon gives to the pan sauce. The beet endive salad was a pefect flavor to combine with this chicken. Food network, you've got a real winner in Amy Findley.

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  • on October 21, 2007

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    I marinated the chicken longer than an hour so it was a bit dry.
    I did love the dish and the sauce. Next time, will add capers.
    I like Amy's TV presentation-she looks like a natural.

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  • on October 21, 2007

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    I cooked along with Amy and found this to be a very good chicken dish. Loved the flavors.

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  • on October 21, 2007

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    With one exception, this recipe is identical to my Chicken Piccata. I add capers at the end. Otherwise, it's exactly the same. It's a real keeper, and oh, so easy and quick to do. If you want to make this a little ahead of time, put the chicken in a pan and keep warm in a 200-degree oven for as much as an hour before serving.

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