Best 8 Chicken Paillard With Curried Oyster Mushrooms Recipes

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Chicken paillard with curried oyster mushrooms is a delectable and flavorful dish that combines the tender texture of chicken with the earthy, umami flavor of oyster mushrooms, all enveloped in a creamy and aromatic curry sauce. This dish is perfect for a special occasion meal or a delightful dinner party, and it is sure to impress your guests with its vibrant flavors and elegant presentation. With its combination of succulent chicken, savory mushrooms, and a rich and flavorful sauce, chicken paillard with curried oyster mushrooms is a culinary delight that will tantalize your taste buds and leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

CHICKEN PAILLARD WITH CURRY GRAVY



Chicken Paillard with Curry Gravy image

Provided by Rachael Ray : Food Network

Time 24m

Yield 4 servings

Number Of Ingredients 30

4 (6-ounce) boneless, skinless chicken breasts
Salt and freshly ground black pepper
1 clove garlic, grated or minced
1 teaspoon orange zest
1 teaspoon lemon zest
Juice of 1/2 lemon
Juice of 1/2 orange
2 sprigs fresh tarragon, leaves chopped
3 tablespoons extra-virgin olive oil
2 tablespoons butter
1 large shallot, finely chopped
1 tablespoon mild curry powder
2 tablespoons flour
1 1/2 cups chicken broth
1/4 cup frozen green peas
Citrus Salad with Toasted Seeds and Pine Nuts, recipe follows
3 tablespoons sunflower seeds
3 tablespoons sesame seeds
3 tablespoons pine nuts
1 tablespoon grated shallot
2 teaspoons apricot preserves or marmalade or good quality honey
1 teaspoon Dijon mustard
1 tablespoon lemon or orange juice
2 tablespoons 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)

Steps:

  • 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.
  • 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.

CHICKEN PAILLARD WITH CURRIED OYSTER MUSHROOMS



Chicken Paillard With Curried Oyster Mushrooms image

Alain Sailhac, dean emeritus of the French Culinary Institute in New York and one of New York's most venerable French chefs, gives inspiration here to recapture the glory of the chicken breast, that popular yet generally overcooked piece of meat. He suggests cutting the breast in half horizontally to make two thin pieces, then topping them with quick-cooking vegetables like mushrooms, zucchini or tomatoes, and roasting everything together. This supremely juicy and complexly flavored dish uses that technique and is a snap to put together.

Provided by Melissa Clark

Categories     dinner, easy, quick, weekday, main course

Time 25m

Yield 4 servings

Number Of Ingredients 9

2 tablespoons extra-virgin olive oil, more for greasing pan and for drizzling
2 boneless, skinless chicken breast halves, (8 ounces each)
1 teaspoon kosher salt, more to taste
Freshly ground black pepper
1 teaspoon curry powder, more to taste
7 ounces oyster mushrooms, cut into 1/2-inch pieces
2 tablespoons fresh chopped basil
2 garlic cloves, minced
2 scallions, white and light green parts only, thinly sliced

Steps:

  • Preheat oven to 450 degrees. Grease a baking sheet with olive oil. Place each breast flat on cutting board. With knife held parallel to surface, cut breast in half. Transfer chicken to baking sheet and season well with a large pinch each of salt, pepper and curry powder. Drizzle chicken with a little oil.
  • In a bowl, toss mushrooms with curry powder, salt, basil, garlic, scallions and 2 tablespoons oil.
  • Spoon an equal amount of mushroom mix on each piece of chicken. Bake until mushrooms are golden and chicken is cooked through, 15 to 20 minutes.

Nutrition Facts : @context http, Calories 160, UnsaturatedFat 1 gram, Carbohydrate 5 grams, Fat 3 grams, Fiber 2 grams, Protein 28 grams, SaturatedFat 1 gram, Sodium 405 milligrams, Sugar 1 gram, TransFat 0 grams

CHICKEN PAILLARD WITH PARMESAN BREAD CRUMBS



Chicken Paillard With Parmesan Bread Crumbs image

This recipe doesn't take long to get on the table, and you can get some aggression out at the start of the process by pounding down the chicken breasts. Then dredge the chicken in bread crumbs and Parmesan and sauté it in butter. At the end, you'll spoon brown butter over the top and add a sprinkling of capers for a very simple meal that looks very fancy indeed.

Provided by Jennifer Steinhauer

Categories     dinner, easy, weekday, one pot, main course

Time 40m

Yield 6 servings

Number Of Ingredients 17

6 boneless, skinless chicken breasts
3/4 cup all-purpose flour
3 large eggs
4 1/2 cups fresh, soft bread crumbs
1 cup finely grated Parmigiano-Reggiano
6 tablespoons finely chopped flat-leaf parsley
Kosher salt
black pepper
6 tablespoons extra virgin olive oil
12 tablespoons (1 1/2 sticks) unsalted butter
1 rosemary sprig, broken in half
1 dried chile d'arbol, broken in half
2 cloves garlic, sliced
2 heads escarole, core removed, leaves separated and cleaned
Lemon wedge, for seasoning
2 tablespoons chopped capers
Finely grated zest of 1 lemon

Steps:

  • Place chicken breasts between 2 pieces of plastic wrap, and pound to an even thickness of 1/3 inch. Spread flour in a wide shallow bowl or pie pan. Beat eggs in another wide shallow bowl. In a third such bowl or dish, combine bread crumbs, Parmigiano-Reggiano and 3 tablespoons parsley.
  • Season chicken with salt and pepper. Dredge in flour, then in egg, then in bread crumbs, pressing to help crumbs adhere. Place 2 large sauté pans or skillets over high heat for 2 minutes. Place 2 tablespoons olive oil in each pan and swirl pans so oil spreads. Heat until shimmering, 30 to 60 seconds.
  • Carefully place 3 chicken breasts in each pan. Cook 3 minutes, then add one tablespoon butter to each pan. Continue to cook until undersides are golden brown, about one more minute. Reduce heat to medium, turn chicken and cook again until golden brown and chicken is opaque in center, 2 to 3 minutes. Transfer chicken to a baking sheet, cover with foil and keep warm.
  • Return unwashed pans to medium heat and swirl one tablespoon olive oil into each. Divide rosemary and chili between pans and let sizzle for 30 seconds. Add half the garlic to each pan, stir a few seconds, then add escarole to each pan. Season with salt and pepper and sauté gently until greens have just wilted, 2 to 3 minutes. Season with a squeeze of lemon and transfer to a large warmed platter. Top with chicken, cover with foil and keep warm.
  • Wipe out one pan and return to medium heat. Add remaining 10 tablespoons butter and cook until it is browned and has a nutty fragrance. Remove from heat, wait a few seconds and add capers, lemon zest and remaining 3 tablespoons parsley. Adjust salt and pepper as needed. Spoon brown butter and capers over chicken and greens.

Nutrition Facts : @context http, Calories 920, UnsaturatedFat 25 grams, Carbohydrate 33 grams, Fat 52 grams, Fiber 3 grams, Protein 77 grams, SaturatedFat 22 grams, Sodium 1033 milligrams, Sugar 3 grams, TransFat 1 gram

CHICKEN PAILLARD



Chicken Paillard image

This is a super-easy dinner and very refreshing for an outdoor barbeque or spring dinner. The lemon adds a fresh taste to a simple chicken dish.

Provided by Megan

Categories     Salad

Time 34m

Yield 4

Number Of Ingredients 14

4 (6 ounce) skinless, boneless chicken breast halves
⅓ cup dry white wine
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

Steps:

  • 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.

Nutrition Facts : Calories 280.4 calories, Carbohydrate 5.6 g, Cholesterol 96.9 mg, Fat 10.1 g, Fiber 1.2 g, Protein 36.6 g, SaturatedFat 2 g, Sodium 387.5 mg, Sugar 0.8 g

CHICKEN PAILLARD WITH ARUGULA AND APPLE



Chicken Paillard with Arugula and Apple image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 35m

Yield 2 servings

Number Of Ingredients 18

2 boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper
1 cup all-purpose flour
1 cup almond flour
1 tablespoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
3 large eggs
4 tablespoons clarified butter
4 tablespoons olive oil
1 clove garlic, smashed
1 sprig fresh rosemary
1/4 cup sour cream
1 tablespoon chardonnay vinegar
1 teaspoon honey
1 teaspoon poppy seeds
3 cups wild arugula
1/2 Gala apple, sliced

Steps:

  • One at a time, put the chicken breasts between 2 sheets of plastic wrap and flatten to an even 1/2-inch thickness with a meat mallet. Sprinkle on both sides with salt and black pepper. Set aside.
  • Add the all-purpose flour to a baking dish. In another baking dish, stir together the almond flour, paprika, garlic powder, onion powder and 1/2 teaspoon salt. In a small bowl, whisk together the eggs with 2 tablespoons water. Dredge both sides of the chicken breasts first in the AP flour, then the egg mixture and finally the almond flour mixture. Place the coated chicken back on the baking sheet.
  • Heat a large ovenproof skillet over medium-high heat. (Depending on the size of the breasts, you may need two skillets.) Add the butter and 2 tablespoons oil to the skillet. Add the garlic and rosemary and cook to infuse the oil, about 1 minute. Remove the rosemary and garlic from the skillet. Make sure the oil is hot enough to be quivering in the skillet, then add the chicken by placing it in and releasing it away from you. Shake the skillet to ensure it doesn't stick. (You can add the rosemary sprig back to the skillet if you want to infuse more flavor.) Cook until the chicken begins to brown, 3 to 4 minutes, then flip the chicken and cook until the other side is browned, another 3 to 4 minutes. Remove the chicken from the skillet and drain on a half-sheet tray fitted with a rack.
  • In a medium bowl, whisk together the sour cream, vinegar, honey, poppy seeds and 2 tablespoons water. Set aside. Season the arugula with the remaining 2 tablespoons olive oil and salt and pepper to taste and toss. Add the apple slices and toss to coat. Plate the chicken and serve with the arugula salad. Drizzle the salad with the poppy seed sour cream. Serve immediately.

CHICKEN PAILLARD WITH SAUTEED MUSHROOMS



Chicken Paillard with Sauteed Mushrooms image

Many years ago, I needed fresh cèpes for a job. When they were delivered, it was obvious there had been some horrible, grievous misunderstanding. I had ordered two pounds and they had delivered twenty! I called and they promised to pick them up the next day. However, my boss at the time was not the sort to take imperfections lightly. This may sound deceitful, but the truth is, it wasn't worth trying to explain. I just needed to make them go away. So I had eighteen pounds and over $600 worth of mushrooms to hide-no easy feat! It was like hiding a skunk, a deliciously intoxicating skunk, but a skunk nonetheless.

Yield serves 4 to 6

Number Of Ingredients 10

1/2 cup all-purpose flour
Coarse salt and freshly ground black pepper
4 to 6 (8-ounce) boneless, skinless chicken breast, pounded to slightly over 1/4 inch thick (see page 112)
2 tablespoons canola oil, plus more if needed
2 tablespoons unsalted butter
1/4 cup dry white wine
1 pound mixed mushrooms (such as cremini, chanterelle, morel, shiitake, or white button), sliced
1 ounce dried cèpes, reconstituted and liquid reserved (see below, optional)
1 tablespoon chopped fresh thyme
2 tablespoons chopped fresh flat-leaf parsley

Steps:

  • Place the flour in a shallow dish and season with salt and pepper. Season the chicken on both sides with salt and pepper.
  • To cook the chicken, in a large skillet, heat 1 tablespoon each of the oil and the butter over medium-high heat until very hot. Working with 2 pieces at a time, dredge both sides of the chicken in flour, then shake off the excess flour. Without crowding, add the 2 pieces to the skillet, and brown on both sides, 2 to 3 minutes per side. Transfer to a warm platter and cover loosely with aluminum foil to keep warm. Repeat with the remaining 1 tablespoon each of oil and butter, and chicken.
  • To make the sauce, pour all but 1 tablespoon of oil from the skillet. Return the skillet to the heat. Decrease the heat to medium. Add the wine, using a wooden spoon to loosen any browned bits from the bottom of the pan. Add the mushrooms, cèpes and strained liquid, thyme, and parsley. Season with salt and pepper. Cook, stirring occasionally, until the mushrooms are tender, 8 to 10 minutes. Taste and adjust for seasoning with salt and pepper. Spoon the mushrooms over the chicken and serve immediately.
  • Called cèpes in French, and porcini in Italian, Boletus edulis mushrooms are extremely rich, with an earthy, assertive flavor. They are found only in the wild and not commercially farmed; their incredible flavor and limited supply bestow an intoxicating allure similar to that of black truffles. They are available fresh in season, but are available frozen or dried throughout the year. To plump and reconstitute dried mushrooms, place the mushrooms in a heatproof container. Pour over boiling water and let rest until plump and rehydrated, about 15 minutes. Using a slotted spoon, remove the mushrooms to a cutting board. Coarsely chop and set aside for later use. Strain the soaking liquid through a fine mesh sieve or coffee filter and reserve as a very flavorful cooking liquid.

CHICKEN PAILLARD



Chicken Paillard image

Make and share this Chicken Paillard recipe from Food.com.

Provided by Vicki in CT

Categories     One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 20

4 boneless skinless chicken breasts
1 cup all-purpose flour
4 eggs, whipped slightly with
1 dash milk
2 cups panko breadcrumbs
salt & freshly ground black pepper
2 tablespoons extra virgin olive oil
2 anchovy fillets
2 egg yolks (*)
2 garlic cloves, smashed
2 lemons, juice of
1/2 cup extra virgin olive oil
1/4 cup freshly grated parmesan cheese
salt & freshly ground black pepper
1 cup organic grape tomatoes, halved
baby arugula
1/2 lb fresh bocconcini, halved
shaved parmesan cheese, for garnish
lemon wedge, for garnish
extra virgin olive oil, for drizzling

Steps:

  • For the chicken:.
  • Begin by pounding out the chicken breast gently between 2 pieces of plastic wrap.
  • Prepare a breading station with flour, whisked eggs and milk, and panko crumbs. Season all with salt and pepper. Coat the breasts in flour, egg then panko. Lay the coated breasts out on a flat tray and refrigerate to let the crust dry out (about 10 minutes) this will ensure there is less moisture and less chance your coating will break when frying.
  • Shallow fry the paillard in hot oil for approximately 2 to 3 minutes per side depending on how thick the breasts are. Drain well, season with salt and set aside when done.
  • For the dressing:.
  • Put the anchovies, egg yolks, garlic, lemon juice, and water into a blender and process for 30 seconds until the mixture is smooth. With the blender running, pour the olive oil in slowly for the dressing to emulsify. Stir in the Parmesan, season with salt and a couple of grinds of black pepper; set aside. (Refrigerate the dressing if you will not be using it right away.).
  • Prepare the salad by splitting the grape tomatoes in half through the middle lengthwise, mixing all ingredients in a large mixing bowl. Add the dressing and toss the salad well.
  • To serve lay the warm, crispy chicken paillard on the base of the plate and top with the salad. Garnish with shaved parmesan cheese, a wedge of lemon and a drizzle of olive oil.
  • *RAW EGG WARNING Suggest caution in consuming raw and lightly-cooked eggs Due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

Nutrition Facts : Calories 1070.5, Fat 60.2, SaturatedFat 16.6, Cholesterol 426.3, Sodium 1075.3, Carbohydrate 69.1, Fiber 3.8, Sugar 5.1, Protein 61.2

CHICKEN PAILLARD (FOR THE TOASTER OVEN)



Chicken Paillard (For the Toaster Oven) image

Paillard is an old cooking term which just refers to meat that is pounded thin, then cooked quickly. This recipe is written for the toaster oven (great for college students or small apartment renters), but can just as easily be done in a regular oven. Comes from "Mens Health" magazine.

Provided by threeovens

Categories     Chicken Breast

Time 25m

Yield 1 serving(s)

Number Of Ingredients 11

1/4 cup olive oil
1 boneless skinless chicken breast, pounded to about 1/2 inch thickness
salt & freshly ground black pepper
1 garlic clove, sliced thin
1 small roma tomato, diced
1/2 fennel bulb, shaved thin
1/4 cup mushroom, sliced
2 tablespoons black olives, sliced
1 1/2 teaspoons capers
2 sprigs fresh thyme
1 tablespoon fresh parsley, chopped

Steps:

  • Remove the oven tray from the toaster oven; line it with aluminum foil, then lightly brush with a little of the olive oil.
  • Heat oven to 400 degrees F.
  • Season chicken, on both sides, with salt and pepper; place on prepared tray.
  • In a bowl, toss together garlic, tomato, fennel, mushrooms, olives, capers, thyme, and parsley; drizzle in remaining olive oil, season with salt and pepper, spoon over chicken.
  • Bake 10 to 12 minutes.

Nutrition Facts : Calories 683.5, Fat 57.7, SaturatedFat 8.1, Cholesterol 68.4, Sodium 417.6, Carbohydrate 13.8, Fiber 5.3, Sugar 1.8, Protein 30.3

Tips:

  • Use a sharp knife: A dull knife will tear the chicken, resulting in a less tender paillard.
  • Pound the chicken evenly: This will ensure that the chicken cooks evenly throughout.
  • Don't overcrowd the pan: If you overcrowd the pan, the chicken will steam instead of sear.
  • Use a good quality olive oil: This will add flavor to the chicken.
  • Season the chicken generously: This will help to develop flavor.
  • Cook the chicken over medium-high heat: This will help to create a crispy crust.
  • Don't overcook the chicken: Overcooked chicken will be dry and tough.
  • Let the chicken rest before serving: This will allow the juices to redistribute throughout the chicken.

Conclusion:

Chicken paillard with curried oyster mushrooms is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is tender and juicy, while the curried oyster mushrooms are flavorful and aromatic. This dish is sure to please everyone at the table.

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