Herb Crusted Chicken Paillard with Honey-Lemongrass Glaze Carrot and Potato Spaghetti

Deselect All

6 (6-ounce) chicken breasts skin-on (2 for leftovers)

1/2 cup chopped flat parsley

1/4 cup chopped cilantro

6 scallions, sliced 1/8-inch

Salt and black pepper to taste

Canola oil to cook

HONEY-LEMON GRASS GLAZE:

Canola oil to cook

6 lemon grass stalks, finely minced, white part only

1 tablespoon minced ginger

1 large shallot, minced

1/2 cup Riesling or Gewurztraminer wine

Juice and zest of 1 lemon

2 cups chicken stock

2 tablespoons lychee honey

1 tablespoon butter

Salt and black pepper to taste

CARROT AND POTATO SPAGHETTI:

2 large carrots, peeled, cut into spirals with a turning slicer

1 large potato, peeled, cut into spirals with a turning slicer

1/2 teaspoon ground cumin

2 tablespoons butter

Salt to taste