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

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Ingredients

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.

*** Explore more Chicken Paillard With Curry Gravy Recipes »

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Donnie Keas

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This chicken paillard with curry gravy was a bit too spicy for my taste. The chicken was also a bit dry. I wouldn't recommend this recipe.

Organ Sish

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This chicken paillard with curry gravy was a hit with my family! The chicken was cooked perfectly, and the curry gravy was so flavorful. I loved the combination of spices, and the coconut milk gave it a creamy texture. I will definitely be making thi

Bojos sting

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I tried this chicken paillard with curry gravy last night and it was delicious! The chicken was tender and juicy, and the curry gravy was rich and flavorful. I especially loved the hint of sweetness from the coconut milk. I will definitely be making

Abaho Enock

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This chicken paillard with curry gravy was a bit of a disappointment. The chicken was dry and overcooked, and the curry gravy was bland and watery. I wouldn't recommend this recipe.

Lihlithemba Mavundla

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This chicken paillard with curry gravy was amazing! The chicken was cooked perfectly, and the curry gravy was so flavorful. I loved the combination of spices, and the coconut milk gave it a creamy texture. I will definitely be making this dish again.

Sillydead1

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I love this chicken paillard with curry gravy! It's a great way to use up leftover chicken, and it's always a hit with my family. The chicken is always tender and juicy, and the curry gravy is always flavorful and delicious. I highly recommend this r

Abdulai Sillah

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This chicken paillard with curry gravy is a great weeknight meal. It's quick and easy to make, and it's always a hit with my family. The chicken is always cooked perfectly, and the curry gravy is always flavorful and delicious. I highly recommend thi

Zain Khna

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I'm not much of a cook, but I was able to make this chicken paillard with curry gravy without any problems. The instructions were easy to follow, and the dish turned out great. The chicken was moist and tender, and the curry gravy was flavorful and d

Ms Milon Howlader

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This chicken paillard with curry gravy was a great success! The chicken was tender and flavorful, and the curry gravy was rich and creamy. I loved the addition of the coconut milk, which gave the gravy a unique and delicious flavor. I would definitel

Keearia Duncan

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I was a bit hesitant to try this recipe because I'm not a huge fan of curry, but I'm so glad I did. The chicken paillard was cooked to perfection, and the curry gravy was surprisingly delicious. It was creamy and flavorful, with just the right amount

Hima Ale

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I'm always looking for new and exciting chicken recipes, and this one definitely delivered. The chicken paillard was perfectly cooked, and the curry gravy was to die for. I loved the hint of sweetness from the coconut milk, and the curry spices were

Md. Biplob

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This chicken paillard with curry gravy was an absolute delight! The chicken was tender and juicy, while the curry gravy was rich and flavorful. I especially loved the combination of spices in the gravy, which gave it a unique and complex taste. Overa

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