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Pan-Roasted Chicken Paillard

Pan-Roasted Chicken Paillard


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At the Lambs Club in New York, chef Geoffrey Zakarian dusts the chicken with flour and lets it cook skin side down--keys to a juicy cutlet under a super thin, crackly layer of skin. If you can find boneless, skin-on chicken breasts, they'll save you a step.

Ingredients

  • 2 8-ounce skin-on bone-in chicken breasts
  • Kosher salt and freshly ground black pepper
  • Wondra flour or all-purpose flour (for dusting)
  • 3 tablespoons unsalted butter

Recipe Preparation

  • Preheat oven to 400°. Using a thin, flexible knife, cut chicken breasts away from bones, leaving skin intact. Place chicken between 2 sheets of plastic wrap; using a mallet or heavy skillet, pound chicken until 1/2-inch thick (which will help it cook evenly and stay juicy). Season chicken with salt and pepper. Dust with flour; shake off excess.

  • Melt butter in a small saucepan. Spoon off milk solids (the white foam that separates from the butter) to make clarified butter. (It has a high smoke point and won't burn over high heat.)

  • Pour clarified butter into a large ovenproof skillet set over medium-high heat. When butter begins to shimmer, place chicken in skillet skin side down. Cook, occasionally pressing on chicken with a spatula so skin maintains even contact with skillet, until skin is brown, 5-6 minutes.

  • Transfer skillet to oven; roast until chicken is just cooked through, 3-4 minutes. Remove skillet from oven; turn chicken breast over. Let stand in skillet for 1 minute. Transfer chicken to a plate and let rest for 5 minutes.

  • Serve with lemon halves alongside.

Recipe by Geoffrey Zakarian,

Nutritional Content

2 servings, 1 serving contains: Calories (kcal) 420 Fat (g) 19 Saturated Fat (g) 11 Cholesterol (mg) 175 Carbohydrates (g) 5 Dietary Fiber (g) 1 Total Sugars (g) 1 Protein (g) 53 Sodium (mg) 390

Related Video

Geoffrey Zakarian's Chicken Paillard

Reviews Section

Recipe Summary

  • 4 (6 ounce) skinless, boneless chicken breast halves
  • ⅓ cup dry white wine (Optional)
  • 1 lemon, juiced
  • 1 small shallot, chopped
  • 2 teaspoons extra-virgin olive oil
  • 1 clove garlic, crushed
  • 1 lemon, juiced
  • 1 tablespoon red wine vinegar
  • 1 tablespoon extra-virgin olive oil
  • 2 teaspoons lemon zest
  • ½ teaspoon freshly ground black pepper, divided
  • ½ teaspoon salt, divided
  • 4 cups trimmed arugula
  • 8 ounces cherry tomatoes, halved

Pound chicken breasts on a work surface using a meat tenderizer or heavy pan to 1/4-inch thick. Whisk wine, juice of 1 lemon, shallot, 2 teaspoons olive oil, and garlic together in a shallow bowl. Add chicken breasts marinate for 15 minutes.

Whisk juice of 1 lemon, vinegar, 1 tablespoon olive oil, and lemon zest together in a large bowl stir in 1/4 teaspoon salt and 1/4 teaspoon pepper. Add arugula and tomatoes toss to combine.

Preheat an outdoor grill for high heat and lightly oil the grate, or heat a skillet over high heat.

Remove chicken from marinade season with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.

Cook chicken on preheated grill until golden brown and just cooked through, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Plate chicken with arugula salad on top.


A Recipe From the Chef: Eric Ripert's Roasted Chicken with Za'atar Stuffing

After we sat down at the Chateau Marmont for a 2-part interview with Eric Ripert, we asked the Le Bernardin chef for a recipe from his new book, Avec Eric. Sure, they're all good, but which one should we go home and make now — and publish on the blog? “You can publish the entire book,” said Ripert, then thankfully suggested his recipe for roasted chicken.

Ripert said that the recipe, a simple one for roast chicken stuffed with bread and the Middle-eastern spice blend za'atar, is his grandmother's recipe. No, she's not secretly from Haifa or Ankara: the za'atar is “my little thing,” says the chef. (Ripert's grandmother is from Provence.) The chef told us that the most common mistake in cooking chicken is overcooking it, followed pretty closely by not seasoning it properly. The chef says he mostly just seasons chicken with salt and pepper. Simple, eh? Turn the page for the recipe.

Roasted chicken with za'atar stuffing

From: Avec Eric, by Eric Ripert with Angie Mosier and Soa Davies.

Note: As Ripert says in the book, “A good roast chicken is one of my favorite things to cook and eat. Every cook should know how to roast a chicken properly. The stuffing in this recipe contains a fantastic Middle Eastern spice blend called za'atar, which is a combination of sesame seeds and dried herbs such as basil, thyme and oregano.” Za'atar is available in Middle-Eastern shops, or you can just make your own: it's a very flexible recipe.

2 tablespoons chopped fresh Italian parsley

1 tablespoon minced garlic plus 1 head of garlic, cloves separated

1/4 cup plus 2 tablespoons olive oil

fine sea salt and freshly ground black pepper

1. Preheat the oven to 450°F. Rinse the chicken and pat dry. Remove the wings and reserve.

2. Combine the bread, parsley, minced garlic, za'atar and lemon zest in a mixing bowl and toss with 1/4 cup of the olive oil to

coat evenly. Season the stuffing with salt and pepper.

3. Season the cavity of the chicken with salt and pepper and fill with the stuffing. Tie the legs together with kitchen string.

Season the bird on the outside with salt and pepper and drizzle with the remaining 2 tablespoons of olive oil.

4. Place the wings in a roasting pan and place the chicken on top of the wings. Roast for 20 minutes. Reduce the oven temperature to 350°F and add the garlic cloves to the roasting pan. Continue roasting for 25 to 30 minutes, or until the

juices run clear when the leg is pierced. Transfer the chicken to a platter and let it rest for at least 10 minutes.

5. Carve the chicken by removing the leg and thigh at the joint, then run the carving knife down one side of the breast bone and continue by following the rib cage, lifting the breast meat away from the bone. Repeat on the other side of the breast bone, removing the second breast. Slice the breast meat and leg meat.

6. Place 2 slices each of breast and leg meat on each plate and spoon some of the stuffing alongside. Spoon some of the pan drippings over the chicken and serve immediately.


How to Pan Roast Chicken Breasts

Pan roasting is one of our favorite ways to cook chicken. We use the same method for cooking these lemon chicken thighs. It’s basically a two-part process. Sear the chicken in an oven-safe pan on top of the stove then slide it into the oven to finish cooking.

If we can find them, boneless skin-on chicken breasts are our go to for this recipe. Although, chicken thighs would also be great. If you cannot find chicken breasts with the skin left on and the bone out, you can make this with bone-in breasts. You can also use skinless breasts, although, I have to admit the golden-brown skin is my favorite part.

For this recipe, we cook the chicken in butter and add lots of fresh thyme — other herbs like rosemary or sage are also excellent. After generously seasoning the breasts, place them skin-side down into the hot pan.

When it’s golden brown, flip, add butter and thyme. Then spoon the melted thyme butter on top. Slide the pan into the oven so the chicken can finish cooking. While it roasts, open the oven door a couple times and spoon the butter on top of the chicken to keep it moist.

YOU MAY ALSO LIKE: Quick and easy rosemary roasted butterflied chicken recipe with roasted root vegetables and a roasted lemon vinaigrette. Jump to the Butterflied Chicken Recipe.

Recipe updated, originally posted December 2011. Since posting this in 2011, we have tweaked the recipe to be more clear. – Adam and Joanne


Chicken Paillard

Thin scallops of chicken, marinated in lemon dijon vinaigrette, grilled and topped with arugula salad. An easy Italian classic recipe that&rsquos perfect for summer.

  • Author:Lisa
  • Prep Time: 20 mins
  • Cook Time: 6 mins
  • Total Time: 26 mins
  • Yield: 4 1 x
  • Category: Main Course
  • Method: grill
  • Cuisine: Italian

Ingredients

For The Marinade/Vinaigrette

  • 1 tablespoon fresh lemon juice
  • 2 teaspoons Dijon mustard
  • 1/2 a small garlic clove, finely minced or pressed in a garlic press
  • 1/4 teaspoons kosher salt
  • Several grinds of fresh ground black pepper, to taste
  • 1/2 cup extra virgin olive oil

For The Chicken

For The Salad

  • 8 large handfuls of arugula (about 8 ounces ), washed and dried
  • 1 pint cherry tomatoes, rinsed and sliced in half
  • Lemon wedges, to garnish

Instructions

  1. In a small bowl, combine the lemon juice, mustard, garlic, salt and pepper. Slowly pour in the oil while whisking, until emulsified. The marinade/vinaigrette can be made up to a day ahead and refrigerated. Bring it to room temperature before using.
  2. To pound the chicken, put one chicken breast half into the center of a large ziplock baggie. Press out the air and seal mostly, leaving small air hole so the bag doesn&rsquot pop. Use a meat mallet or a rolling pin to pound the breast firmly but gently, starting at the middle and working towards the edges, until you get it to an even thickness of 1/3 to 1/4 inch. Repeat with the other 3 half breasts. Spread 1/4 cup of the marinade/dressing over the bottom of a non-reactive baking dish or plastic container. Add the chicken and turn to coat. Cover and refrigerate for at least a half hour and to 4 hours.
  3. Heat the grill to medium-high (about 400ºF) Remove the chicken from the marinade, season it with a little salt and grill it for 2-3 minutes per side, until cooked through. The juices should be clear when pierced with a knife.
  4. Divide the chicken among 4 plates and drizzle a teaspoon of vinaigrette over each paillard. Toss the arugula and cherry tomatoes with 5 or 6 tablespoons of vinaigrette and mound the salad on top of the chicken. Add fresh ground pepper, to taste. Place lemon wedges on the plate to garnish. Serve warm, with crusty bread on the side.

Keywords: Grilled marinated chicken cutlets with arugula salad


Recipe Summary

  • 1 1/2 cups nonfat buttermilk
  • 3 teaspoons salt
  • 1 1/2 teaspoons freshly ground black pepper
  • 4 skinless and boneless chicken-breast halves
  • 8 slices white bread, crusts removed
  • 1/4 teaspoon cayenne pepper
  • 1 cup vegetable shortening or vegetable oil

In an airtight container, combine buttermilk, 1 1/2 teaspoons salt, and 1/2 teaspoon black pepper. Place a chicken breast half between two 12-inch squares of plastic wrap. Using a meat pounder or the bottom of a saucepan, pound chicken until just more than 1/4 inch thick. Repeat with remaining breasts place in buttermilk marinade. Chill 20 minutes.

Place bread, remaining 1 1/2 teaspoons salt, 1 teaspoon black pepper, and cayenne pepper in the bowl of a food processor. Pulse until fine crumbs form, about 10 seconds. Transfer mixture to a shallow bowl.

Remove a chicken-breast half from buttermilk mixture, and shake off excess liquid. Dredge both sides of chicken in bread crumbs, and transfer to a plate. Repeat with the remaining chicken breasts.

Line a baking sheet with a double thickness of paper towels. Heat shortening in a large nonstick skillet over medium-high heat. When hot, carefully place two chicken-breast halves in pan. Fry until bottoms are golden, about 2 minutes. Turn chicken breasts over, and cook until golden and cooked through, about 2 minutes more. Transfer to prepared pan. Repeat with remaining chicken. Serve.


One-Pot Meals That Are Perfect for Summer Dinners

Summer often means grilled dinners, and while there's nothing wrong with that, it's worth noting that the one-pan meals meal we love&mdashmade on one sheet-pan, in one skillet, a saucepan, or in a Dutch oven&mdashare good options for seasonal meals, too. The one-pan dinners we turn to in warm weather are different than the baked casseroles or hearty stews that are our go-tos in fall and winter.

After Memorial Day (or before!) we still love the ease of doing all the cooking in one pan for the evening meal&mdashand who doesn't love fewer pans for cleanup? But we change up what we're making when the days are long and hot: Meals are lighter and brighter, still filling and nutritious but starring plenty of summer produce. And we're not telling you to put away the grill, either. We use the grill (or a griddle pan) as our one "pan" in a few different recipes. In addition to grilled dinners (and yes, burgers!), there will be main-dish salads, plenty of pasta, and maybe even a creamy chowder or two. Look out also for some revolutionary entrées&mdashwe're looking at you chicken and lettuce cups (food editor at large Shira Bocar dubbed this dish "lettuce tacos"). They'll also be some broiling because it's quick and has very tasty results, but we're not as focused on the stovetop or oven as we are in cooler weather.

Here's another thing to know about summer one-pot meals, we're not including any no-cook recipes here because they don't use any pans! And another handy fact: These summer one-pan dinners are much faster to make than the one-pan entrées of the cold months. All the recipes here cook in less than an hour, many take much less time than that.


A Creative Kitchen Teases the Palate

CREW RESTAURANT, which subtitles itself a “contemporary American bistro,” is at the edge of downtown Greenwich, on premises previously occupied by Quattro Figli.

The new place has an unusual seasonal menu that makes the most of fresh local farm products. There are no appetizers per se, but most dishes come in two sizes: small plates (at lower prices) and larger, entree-size portions.

When one of my guests began to order local organic lamb as an entree, our waiter said the smaller portion would be more than enough, especially as she had also ordered, to start, a small plate of capellini crab cake. He was absolutely right. The crab cake was generous and unusually delicious. Crisp and crunchy outside, it was accompanied by a snappy sesame Dijon vinaigrette and an avocado “relish” — more a “mash,” but tasty in spite of a few lumps. And the so-called small plate of incredibly flavorful lamb chops, served with broccoli rabe, Parmesan potato and toasted garlic, was certainly ample.

Following the same lead, I began with a small plate of house salad, with Beltane Farm goat cheese from Lebanon, Conn., (encrusted in chopped pistachios), served prettily in a large radicchio leaf and surrounded by a welcome mix of baby greens in a sweet chili vinaigrette.

Then came my seared Nocello foie gras — perfection! — along with two slices of chilled galantine (like a smooth, velvety pâté) on peppered toast rounds. A large dab of Mission fig linzer came alongside it was a tasty contrast with the duck and not overly sugary as fig confit so often is.

The railroad cheese and meat plate starter is more than enough for four, with slices of different meats including speck and house-cured duck prosciutto, two artisanal cheeses (a regional cheese like the Colchester-based Cato Corner Farm’s Hooligan and one imported cheese), peppered toast rounds and four large wood-grilled, hickory-smoked olives, enlivened by salty lemon slices and the same fig linzer that came with the foie gras.

A tasty combination of diverse ingredients — an iceberg wedge with Applewood bacon-basil vinaigrette and what the menu called a “Gorgonzola mountain” — was another intriguing starter, as was steak tartare, which came with capers, New Orleans mustard, quail egg, peach mustardo and sea beans. Creative combinations also came in larger sizes. An entree of pan-roasted duck (pink and lusciously tender) in a pomegranate balsamic glaze was paired with a white bean-duck confit salad. Adding to the visual appeal (as in a number of Crew dishes) was a single purple Dendrobian orchid adorning one side of the plate.

For palate-teasing contrasts, I also liked the pan-seared, tingly tasting Thai scallops, served with gin-soaked pineapple, and the pan-roasted chicken paillard, which came with melted Fontina cheese tucked inside Tuscan ham, like an updated version of Cordon Bleu. Alongside the flattened chicken breast was a helping of peppery arugula.

Desserts in the Crew kitchen are pretty much of the same high quality as the rest of the menu. Among the better choices I would rate the smooth, slow-roasted peach and maple crème brûlée tops — with tangy Key lime cheesecake in a black walnut crust a close second.

While the current summer menu will give way to a fall makeover soon, Chris Geideman, the owner, said that to Chef Bill Seleno certain items are evergreen, like the pancetta-wrapped Ecuadorean shrimp, chicken and lamb dishes.

In any case, expect to find knowledgeably prepared food emerging from Crew’s highly professional kitchen. The low-key atmosphere doesn’t telegraph how creative the menu is. Even the dip served with warm pita triangles at the meal’s start is intriguingly original — a textured mix of soybeans, cumin, garlic, lime juice and olive oil.

Crew Restaurant

THE SPACE A corner in a small strip mall, with wood floors, orange walls with dark wood trim and wainscoting and banquettes along two walls. Usually quietly conversational even when fully occupied. Five steps up from sidewalk level.

THE CROWD Diverse ages, mostly over 40. Waiters are professional, but limited in number, thus service can be slow.

THE BAR Separate bar with a few tables. Small, well-chosen wine list bottles begin at $30 $8 to $13 by the glass.

THE BILL Summer menu (and prices) the same at lunch and dinner. Small plates, $10 to $19 large plates, $18 to $35 desserts, $8 and $12. MasterCard, Visa and American Express credit cards are accepted.

WHAT WE LIKE Seared Nocello foie gras, capellini crab cake, house salad, railroad cheese and meat plate steak tartare, pan-roasted chicken paillard, pan-roasted duck, local organic lamb, pan-seared Thai scallops Key lime cheesecake, slow-roasted peach and maple crème brûlée.


2 Easy Asian-Inspired Recipes to Warm You Up: Korean Chicken Wings and Pho

We all know Tommy Bahama as the casual-wear company that embodies an always-on-vacation coastal-living aesthetic—but did you know that the brand's 15 restaurants serve up some pretty delicious island-inspired grub as well? Tommy Bahama recently released Flavors of Aloha, the first cookbook in its Cooking With Tommy Bahama series—and I'm officially obsessed with nearly every Asian-inspired recipe in the collection. From Hawaiian classics such as saimin with Asian chicken broth and Spam musubi to twists on American classics like wasabi-roasted garlic mashed potatoes and pina colada cake, there's something for every palate. Here are two of my favorite recipes from Flavors of Aloha—yummy, warming dishes that are perfect for chilly weather. so you can feel like you're on vacation, even in the dead of winter. Roasted Korean Chicken Wings For the marinade: 1/4 cup/60 ml. soy sauce 2 tbsp. honey 2 tbsp. Chinese rice wine or dry sherry 2 green onions, white and green parts, minced 1 tbsp. peeled and minced fresh ginger 2 garlic cloves, minced 4 lb./1.8 kg. chicken wings, cut between the joints, wing tips trimmed (see Note) For the sauce: 1/3 cup/100 grams gochujang (Korean chili paste) 3 tbsp. soy sauce 2 tbsp. unseasoned rice vinegar 2


Thomas Keller's Chicken Breasts with Tarragon Recipe

As tough as chicken breasts can be to cook—there's no fat or bone to help mitigate dryness—a pounded chicken "paillard" is as easy. It's a technique that becomes a no-brainer once you learn it, whenever sauteeing the old boneless, skinless standby. By pounding the breast into uniform thickness and watching carefully, you can turn out a surprisingly moist cutlet with plenty of caramelized surface area. Add a delicious pan sauce—this time, by one Thomas Keller—and it's a solid dinner, indeed.

Why I Picked This Recipe: I've already praised the technique with this recipe, which was a big draw, but I was also interested in Keller's combination of tarragon and curry powder in a single recipe. The fragrance and spiciness of curry powder fades subtly into the background, while the anise-y tarragon-butter sauce comes to the forefront. Together they make for an unexpected, wonderful flavor.

What Worked: The combination of classic French technique--a simple pan sauce made with shallots, wine, butter, and tarragon--along with the unusual spice profile with curry is the major achievement of this recipe.

What Didn't: My only suggestion next time would be to increase the quantities of shallot, wine, and chicken stock to make more pan sauce to go around. It's that good.

Suggested Tweaks: The recipe calls for dusting the breasts with the paprika/curry spice mixture and allowing them to sit for a couple hours I skipped this step and cooked them straight away. But if time permits, it would allow more of the subtle curry flavor to penetrate the meat.