Chicken Paillard with Curry Gravy

Total Time:
24 min
Prep:
15 min
Cook:
9 min

Yield:
4 servings
Level:
Intermediate

Ingredients
  • 4 (6-ounce) boneless, skinless chicken breasts
  • Salt and freshly ground black pepper
  • 1 clove garlic, grated or minced
  • 1 teaspoon orange zest
  • 1 teaspoon lemon zest
  • Juice of 1/2 lemon
  • Juice of 1/2 orange
  • 2 sprigs fresh tarragon, leaves chopped
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons butter
  • 1 large shallot, finely chopped
  • 1 tablespoon mild curry powder
  • 2 tablespoons flour
  • 1 1/2 cups chicken broth
  • 1/4 cup frozen green peas
  • Citrus Salad with Toasted Seeds and Pine Nuts, recipe follows
  • Citrus Salad with Toasted Seeds and Pine Nuts:
  • 3 tablespoons sunflower seeds
  • 3 tablespoons sesame seeds
  • 3 tablespoons pine nuts
  • 1 tablespoon grated shallot
  • 2 teaspoons apricot preserves or marmalade or good quality honey
  • 1 teaspoon Dijon mustard
  • 1 tablespoon lemon or orange juice
  • 2 tablespoons white wine vinegar
  • 1/3 cup extra-virgin olive oil
  • Salt and freshly ground black pepper
  • 2 heads Bibb lettuce, cleaned and dried and torn
  • 4 sprigs fresh tarragon, leaves stripped and roughly chopped
  • 1 navel orange, peeled and sections removed with a paring knife (supreme)
  • 1 small ruby red grapefruit, peeled and sections removed with a paring knife (supreme)
Directions
  • 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. 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. 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.

  • Meanwhile, heat a small skillet or pot over medium heat, melt the butter and add the shallot; cook gently 3 minutes. 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. Add the peas and simmer in the sauce for 2 minutes.

  • Spoon the gravy into small pools on a platter and top with the chicken. Serve with the Citrus Salad alongside or on top of the chicken.

Citrus Salad with Toasted Seeds and Pine Nuts:
  • Gently toast the sunflower and sesame seeds with the pine nuts in small pan over medium heat.

  • Combine the shallot, preserves or honey, Dijon, juice and vinegar. Whisk in the extra-virgin olive oil to emulsify and season with salt and pepper.

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


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