Nutty Pounded Paillards
by Kate Heyhoe
Forget breading and frying to get a crunchy crust! These paillards are flattened thin—with the nut pieces pounded directly into them. You don't really need to make a sauce, but I can't resist deglazing the pan to catch every luscious little bit. In the summer, these make great snacks and picnic items, served cold or at room temperature, with or without a sauce or garnish.
4 boneless, skinless chicken breast halves
1/3 cup (approx.) coarsely chopped toasted hazelnuts,
almonds, or pecans
1 teaspoon butter
1 teaspoon canola or vegetable oil
1/3 cup low-salt chicken broth
2 tablespoons chopped parsley
Pound the breasts until about 1/3 inch thick. Salt and pepper both sides of each breast.
Spread a tablespoon or so of chopped nut pieces on the cutting board surface. Place a chicken breast on top. Pound lightly until nut pieces adhere to chicken breast surface. Repeat with the opposite side of the chicken breast. Set aside and continue with remaining breasts.
Heat butter and oil in sauté pan until very hot. Add as many paillards as will fit in the pan without crowding. sauté on one side about 1 minute (the chicken should cook quickly enough to begin browning, without stewing in its own juices). Flip the paillards and cook until almost cooked though and just barely pink in the center (about 2 minutes). Tent with foil or place the cooked paillards on a heat proof platter and keep warm in the oven. Repeat with any remaining paillards.
Remove the pan from the heat and add the chicken broth. Reduce slightly over high heat, scraping up any browned bits, to make a sauce. Serve the paillards drizzled with the sauce and garnished with chopped parsley.
Kate's Chicken Paillard Recipes:
Copyright © 1999, Kate Heyhoe. All rights reserved.
This page created May 1999