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Chicken Paillard with Curry Gravy (Rachael Ray) Recipe

Chicken Paillard with Curry Gravy (Rachael Ray) Recipe

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Chicken Paillard with Curry Gravy (Rachael Ray)

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Ingredients:

Serving

4 (6-oz) boneless, skinless chicken breasts
salt and freshly ground black pepper
1 clove garlic, grated or minced
1 tsp orange zest
1 tsp lemon zest
juice of 1/2 lemon
juice of 1/2 orange
2 sprigs fresh tarragon, leaves chopped
3 tbsp extra-virgin olive oil
2 tbsp butter
1 large shallot, finely chopped
1 tbsp mild curry powder
2 tbsp flour
1 1/2 cups chicken broth
1/4 cup frozen green peas
citrus salad with toasted seeds and pine nuts , recipe follows
3 tbsp sunflower seeds
3 tbsp sesame seeds
3 tbsp pine nuts
1 tbsp grated shallot
2 tsp apricot preserves or marmalade or good quality honey
1 tsp dijon mustard
1 tbsp lemon or orange juice
2 tbsp 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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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	532.82 Kcal (2231 kJ)
Calories from fat	416.39 Kcal
		% Daily Value*
Total Fat	46.27g	71%
Cholesterol	31.99mg	11%
Sodium	551.2mg	23%
Potassium	453.14mg	10%
Total Carbs	20.43g	7%
Sugars	6.07g	24%
Dietary Fiber	4.18g	17%
Protein	12.08g	24%
Vitamin C	14.5mg	24%
Vitamin A	0.1mg	2%
Iron	3.3mg	19%
Calcium	132.1mg	13%

Amount Per 100 g
Calories	213.75 Kcal (895 kJ)
Calories from fat	167.04 Kcal
		% Daily Value*
Total Fat	18.56g	71%
Cholesterol	12.83mg	11%
Sodium	221.12mg	23%
Potassium	181.78mg	10%
Total Carbs	8.19g	7%
Sugars	2.44g	24%
Dietary Fiber	1.68g	17%
Protein	4.85g	24%
Vitamin C	5.8mg	24%
Iron	1.3mg	19%
Calcium	53mg	13%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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