The Culinary Works

Feel like your family is waiting to see what you write up on the daily dinner specials board?   Running out of ideas?  We all struggle with the weeknight grind and are always searching for those quick meal ideas.  It’s important to me that even though it’s quick, it’s still satisfying and healthy.   Here is a ‘go to’ which, once mastered, has endless possibilities.

This idea comes from a complicated Chicken Paillard dish we used to have on the menu.   I simplified it into a quick weeknight meal.   Chicken Paillard sounds fancy but simply means ‘pounded chicken’.   Easy enough!

I suggest you chop your shallot’s and herbs first and have the ingredients ready and standing by, because like I said, it goes quickly.

• 4 Boneless Skinless chicken breasts
• 2 Tablespoons chopped shallot
• 1 tablespoon fresh thyme chopped
• 1 tablespoon flour (plus some on a plate to coat the chicken)
• Splash of white wine or lemon juice
• 1 cup of low sodium chicken stock
• Salad Fixings for four
• Juice of 1 lemon
• 2-4 Tablespoons of good EVOO

Place  each chicken breast in plastic and with a kitchen mallet (or pan) pound it to about ¼ to ½ inch thickness.  You don’t want to destroy it, just make it a uniform thickness that will cook quickly.   Salt and pepper each piece and lightly coat them in flour.

Preheat your saut é pan so it is hot.  Add a couple tablespoons of oil, I use olive, and place the chicken in the pan, being careful not to overcrowd the pan.   If needed, you can cook them in multiple batches. Turn the heat down to medium once it's in the pan.   The initial hot pan will ensure you get a nice color on the chicken and turning it down allows it to cook through.  

After 4 minutes, if it ’s caramelized, flip it.  Allow it to finish cooking.   When all the breasts are cooked, remove them from the pan and set them aside.   If needed, you can add a bit more oil.   In the same pan, saute your shallot and fresh thyme over medium low heat.   When the shallot is translucent/soft, add a tablespoon of flour and stir to let the flour cook for about 60 seconds.   Add a splash of white wine (or lemon juice), and let it reduce by half, then add 1 cup of chicken stock while whisking.   As it reduces and boils, it will become thick.   Season to taste with salt and pepper.  

Pour high quality olive oil and lemon juice on the salad and mix gently, adding some salt and pepper to taste.  

I plate the dish by putting a  spoonful of the sauce on the plate and spreading it around.  I lay a chicken breast over the sauce and pile the greens on top.   It’s beautiful, healthy, quick and YUMMY.  The warm chicken and sauce, with the cool, crunchy, lemony greens is a fantastic combination.

You could easily mix this up by using rice or potatoes instead of salad.   You could change up the salad by using spinach or arugula, whatever you like.  You could make a fresh slightly cooked vine ripened tomato sauce (since they are in season)  with red chili flake to spice it up or a mushroom sauté with a touch of heavy cream and Parmesan.   The beauty of chicken paillard is it cooks quickly, leaving you a chance to throw together something nice to go with it, so don't be afraid to get creative.

Give it a try and let me know how it turns out.