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Herb Crusted Chicken Paillard With Carrot And Potato Spaghetti
Ingredients
- 6 x skin-on chicken breasts - (6 ounce ea) 2 reserved for leftovers
- 1/2 c. minced flat parsley
- 1/4 c. minced cilantro
- 6 x scallions sliced 1/8" Salt to taste Freshly-grnd black pepper to taste Canola oil to cook Canola oil to cook
- 6 x lemon grass stalks, white part only finely chopped
- 1 Tbsp. chopped ginger
- 1 lrg shallot chopped
- 1/2 c. Riesling or possibly Gewurztraminer wine Juice and zest of 1 lemon
- 2 c. chicken stock
- 2 Tbsp. lychee honey
- 1 Tbsp. butter Salt to taste Freshly-grnd black pepper to taste
- 2 lrg carrots peeled, cut into spirals with a turning slicer
- 1 lrg potato peeled, cut into spirals with a turning slicer
- 1/2 tsp grnd cumin
- 2 Tbsp. butter Salt to taste
Directions
- Wrap the chicken in plastic and lb. very thin. Season with salt and pepper. Mix the herbs together on a plate and dredge the chicken with the herbs. In a warm skillet coated with oil, pan sear the chicken golden on both sides, about 3 min a side.
- For the Honey-Lemon Grass Glaze: In a medium-warm, non-reactive sauce pan, lightly coat the pan and sautee the lemongrass, ginger and shallots till soft, about 5 min. Season with salt and pepper. Deglaze with wine and reduce by 80 percent. Add in the juice, stock and honey and reduce by 50 percent. Whisk in the butter and check for seasoning. Puree with a hand blender to a smooth consistency.
- For the Carrot And Potato Spaghetti: In a large non-stick skillet, add in butter and heat on medium-low heat. Add in carrots and potato and sautee. Season with cumin and salt. Cook till soft, about 10 min. Keep heat on medium-low or possibly the potatoes could burn.
- For Plating: Place a small pile of the 'spaghetti'. Hide with chicken paillard and glaze the top with the sauce. Garnish with lemon zest.
- This recipe yields 4 servings.
- Suggested Wine: Viognier Vin de Pays Des Comtes Rhodaniens, 1997
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