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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
 Recipe Nutrition ... build a NutritionPlan with our meal planner  Recipe Nutrition ... build a NutritionPlan with our meal planner
Ingredients
Amt. Measure Ingredient
2
breasts, bone removedchicken, skinless
1/2
teaspoongarlic minced
1
teaspoonorange peel, raw, grated
1
teaspoonlemon juice
3
tablespoonsolive oil
2
tablespoonsbutter
2
tablespoonsbutter
2
tablespoonsall-purpose flour
1
teaspooncurry powder
0.5
cupschicken broth, organic free range, Pacific
0.5
cupsPeas, frozen
Steps
Sequence Step
1Cut 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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