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Recipes - Chicken Paillard with Curry Gravy

Recipe Name

Chicken Paillard with Curry Gravy

Submitted by

krsw53

Recipe Description

chicken brest marinaded in citrus

Quantity	0	Quantity Unit		Servings
Prep Time (minutes)	30	Cook Time (minutes)	30	Ready In (minutes)	60

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Ingredients
Amt.	Measure	Ingredient



2	breasts, bone removed	chicken, skinless
1/2	teaspoon	garlic minced
1	teaspoon	orange peel, raw, grated
1	teaspoon	lemon juice
3	tablespoons	olive oil
2	tablespoons	butter
2	tablespoons	butter
2	tablespoons	all-purpose flour
1	teaspoon	curry powder
0.5	cups	chicken broth, organic free range, Pacific
0.5	cups	Peas, frozen

Steps

Sequence	Step

1	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 EVOO in a shallow dish and turn the chicken to coat it evenly in the mixture. Let marinate 15 minutes. Heat a griddle or grill pan over medium-high heat. (Alternatively, the chicken can be cooked off one at a time in a large skillet.) Shake the excess marinade off the chicken and cook for 2-3 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 for 3 minutes. Sprinkle with the curry powder and stir; whisk in the flour and cook for 1 minute more. Whisk in the broth and bring to a bubble. Add the peas and simmer in the sauce for 2 minutes.

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