Recipe Name Chicken Paillard with Curry Gravy Submitted by krsw53 Recipe Description chicken brest marinaded in citrus Quantity 0 Quantity Unit Prep Time (minutes) 30 Cook Time (minutes) 30 Ready In (minutes) 60

Ingredients Amount 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.