Anybody know what Paillard is?? Well I learned last night. It’s a french term (that sounds fancy) but really just refers to the flattened meat. So last night I made Chicken Paillard. It was SUPER easy and quick. And you can do this to pork or veal.
Steps to making Chicken Paillard:
1. First flatten some chicken breasts in a ziplock bag and season with salt and pepper.
2. Heat 1 Tablespoon butter and 1 Tablespoon of olive oil in large pan over medium high heat until the butter foams.
3. Add 2 paillards (the flattened meat 😉 ) and saute on 1 side until golden brown (about 2 minutes) reduce heat to medium.
Flip and saute paillards until cooked through, about 2 minutes. Trasnfer to a plate.
4. Add 1/4 cup minced or sliced onions to skillet. Cook over meduim heat, adding oil or butter as needed, stirring often, until golden, about 1 minute.
5. Raise heat to medium-high. Add segments and juice of 2 lemons, 3/4 cup chicken stock and any plate juices and deglaze the pan, scraping between brown bits from bottom with a wooden spoon.
6. Simmer until sauce reduces by half, about 3 minutes. Gradually stir in 2 to 3 tablespoons of butter until just melted. Season to taste. (this sauce has BITE!!)
7. To serve, place fresh spinach on your plate, add chicken and juices. It will slightly wilt your greens slightly.
And on the side……
Potatoes with Bacon and Onions
1. Bring 2 1/2 lbs of small potatoes, 4 cups chicken stock, 1 clove garlic, 1 dried bay leaf, 6 stems of thyme, 1 cut-up into large chunks plum tomato and a pinch of salt to boil in a medium saucepan. Reduce heat and simmer until potatoes are just tender when pierced with a knife, 12 to 14 minutes. Transfer potatoes to a bowl with a slotted spoon. Strain cooking liquid through a coarse sieve; discard solids.
2. Cook 4 chopped slices of bacon in large skillet over medium high heat until fat is rendered and bacon is just beginning to brown, about 4 minutes.
Add 1/2 medium onion chopped, and reduce heat to medium. Cook stirring frequently until golden, about 7 to 9 minutes.
3. Add potatoes to skillet, and pour enough cooking liquid to come halfway up sides. Raise heat to medium high. Simmer, turning potatoes occasionally to coat and season with salt and pepper. until liquid has reduced and glazes the potatoes, about 15 minutes.
The kids didn’t want the sauce, so they had all of it separate. But at least they tried it all (only cause I called the potatoes circle fries. hahahhaha)
And for dessert…(or just for girl’s night) Linzer Torte
What did you have for dinner last night??