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

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  • Total: 2 hr 15 min
  • Prep: 1 hr
  • Cook: 1 hr 15 min
  • Yield: 4 servings
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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


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


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


  1. Wrap the chicken in plastic and pound very thin. Season with salt and pepper. Mix the herbs together on a plate and dredge the chicken with the herbs. In a hot skillet coated with oil, pan sear the chicken golden brown on both sides, about 3 minutes aside.


  1. In a medium-hot, non-reactive sauce pan, lightly coat the pan and sautee the lemongrass, ginger and shallots until soft, about 5 minutes. Season with salt and pepper. Deglaze with wine and reduce by 80 percent. Add the juice, stock and honey and reduce by 50 percent. Whisk in the butter and check for seasoning. Puree with a hand blender to a smooth consistency.


  1. In a large non-stick skillet, add butter and melt on medium-low heat. Add carrots and potato and sautee. Season with cumin and salt. Cook until soft, about 10 minutes. Keep heat on medium-low or the potatoes could burn.
  2. PLATING Place a small pile of the 'spaghetti'. Hide with chicken paillard and glaze the top with the sauce. Garnish with lemon zest.