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Poultry

Poultry

I saw this recipe initially on Facebook, it is from recipe30.com.  The pictures looked so good I just had to try it. Not a lot of boneless, skinless chicken breast recipes turn out this moist.

You start with 2 chicken breast which you cut in half through the breast in order to butterfly the breast, then pound the breast a bit to thin them and make them equally thick throughout.

Butterfly chicken breast

Mix together 2 eggs, salt and pepper to taste, about 2 tbsp grated parmesan cheese, some fresh chopped parsley in a flat bowl for breading. In another bowl place all purpose flour.

Breading station

In a twelve inch skillet over medium high heat add four tablespoons Olive oil and three tablespoons butter.

Place each breast into the flour first to coat, then in the egg mixture coating well. Place in hot skillet. Repeat with remaining breast.

Cook on both sides turning only once until evenly golden brown. Once done remove chicken to a plate.

To the skillet pour in one cup of white wine to deglaze the pan, cook for a few minutes, then add one cup of chicken broth, one garlic clove minced, the juice from 1/2 lemon, and a little more chopped parsley. Cook on high for two minutes to reduce. Reduce heat to medium. Add two tbsp butter and stir to melt. Add chicken breast back to sauce and cook a few minutes more to warm the breast up and thicken the sauce a little more.

Reducing sauce with breast

I served the breast over rice using the sauce in the rice like gravy.

So delicious and juicy

This was the juiciest chicken breast I believe I have ever cooked, it was delicious.

Try it, I hope you will enjoy it as much as we did.

 

Chicken Francais
 
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Recipe type: Main Dish
Cuisine: Poultry
Serves: 2 servings
Ingredients
  • 2 boneless skinless chicken breast, butterflied
  • 2 eggs
  • 2 tbsp grated parmesan cheese
  • All purpose flour
  • Handful chopped fresh parsley
  • 1 garlic clove minced
  • 1 cup white wine
  • 1 cup chicken broth
  • ¼ cup Olive oil
  • 5 tbsp butter
  • Juice of ½ lemon
  • Salt and pepper to taste
Instructions
  1. Pound chicken breast to equal thickness throughout after butterflying.
  2. In a flat shallow bowl combine 2 eggs beaten, parmesan cheese, half the parsley, salt and pepper.
  3. In another flat bowl add flour
  4. Add Olive oil and half the butter to 12 inch skillet heated to medium high.
  5. Dip chicken in flour then in egg wash coating well.
  6. Place breast in heated skillet.
  7. Cook on both sides turning once until golden brown.
  8. Remove breast from skillet.
  9. Add wine to skillet, cook and stir for a minute.
  10. Then add chicken broth, lemon juice, garlic, remainder of parsley.
  11. Cook on high for two minutes.
  12. Add remainder of butter and turn down to medium.
  13. Return breast to skillet to warm and thicken juices some, a few more minutes.
  14. Serve.

Poultry

This recipe comes from the restaurant “Brennan’s” located in New Orleans. No one has to know how simple and quick it is. It is a great dish for when company is coming, taste like gourmet but simple and quick to make. I like to serve it over rice, the sauce in the pan taste amazing with rice.  

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Chicken Lazone – Deceptively Simple

Season the chicken breast evenly with salt, chili powder, onion powder and garlic powder. 

Seasoned Breast
Seasoned Breast

Saute in butter, what could be easier? 

Saute in butter
Saute in butter

Once chicken breast are done, you will stir in the heavy cream, you can use more if you wish to have more yummy sauce for the rice

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This is so simple to make but taste like Gourmet

Serve over rice, and you’re done!  

Chicken Lazone over rice
Chicken Lazone over rice

Chicken Lazone
 
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Cuisine: Cajun
Serves: 4
Ingredients
  • 1 teaspoon salt
  • 1 1⁄2 teaspoons chili powder
  • 1 1⁄2 teaspoons onion powder
  • 2 teaspoons garlic powder
  • 4 whole boneless skinless chicken breasts
  • 1⁄4 cup butter, divided
  • 1 cup heavy cream
Instructions
  1. Combine the seasonings and coat chicken breasts.
  2. In large saute pan melt half of the butter and cook chicken over medium heat for about 7 to 8 minutes, turning once.
  3. Pour the cream into the skillet and lower the heat.
  4. Simmer for several minutes, stirring until the sauce thickens then add the remaining butter.
  5. When butter is melted place chicken breasts on four plates and top with the sauce.

 

Poultry

 

When I discovered this recipe, it was called a pan roasted Paillard, but technically this really is not a Paillard, as if you look up the definition of Paillard it is defined as follows

 

An old term used to describe cuts of meat that are thinly sliced or lightly pounded into flattened pieces that are then grilled or sautéed very quickly. Today the term more commonly used to describe this thin cut is cutlet. Paillards are made from boneless slices of chicken, turkey, veal, beef, and pork. The thin slices are generally cut from larger pieces of meat but supermarkets now have a variety of thinly sliced meats that can be used for paillards, eliminating the need to cut the thin slice before pounding. Each type of meat has different cuts that are used for making cutlets / paillards. Chicken and turkey cutlets are made from the breast meat, veal cutlets are generally slices of meat from the leg or shoulder, beef cutlets can be slices from the tenderloin, round or sirloin, and pork cutlets are generally slices of meat from the loin or the leg.

In this recipe the skin remains on the breast meat and it is lightly dusted with flour, which is not normally done with a traditional Paillard.  I am keeping the name because it sounds so fancy, but basically it is just a good way to prepare a crispy fried chicken breast. 

I thought I had taken more pics of the preparation of this dish, but unfortunately I did not, but here is the finished product still in the cast iron skillet.  

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This was so yummy

Pan Roasted Chicken Paillard
 
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Author:
Recipe type: Main Dish
Cuisine: French
Serves: 2 servings
Ingredients
  • 2 8-ounce skin-on bone-in chicken breasts
  • Kosher salt and freshly ground black pepper
  • Wondra flour or all-purpose flour (for dusting)
  • 3 tablespoons unsalted butter
  • 1 lemon, halved
Instructions
  1. Preheat oven to 400°.
  2. Using a thin, flexible knife, cut chicken breasts away from bones, leaving skin intact.
  3. Place chicken between 2 sheets of plastic wrap; using a mallet or heavy skillet, pound chicken until ½-inch thick (which will help it cook evenly and stay juicy).
  4. Season chicken with salt and pepper. Dust with flour; shake off excess.
  5. Melt butter in a small saucepan. Spoon off milk solids (the white foam that separates from the butter) to make clarified butter. (It has a high smoke point and won't burn over high heat.)
  6. Pour clarified butter into a large ovenproof skillet set over medium-high heat. When butter begins to shimmer, place chicken in skillet skin side down.
  7. Cook, occasionally pressing on chicken with a spatula so skin maintains even contact with skillet, until skin is brown, 5-6 minutes.
  8. Transfer skillet to oven; roast until chicken is just cooked through, 3-4 minutes.
  9. Remove skillet from oven; turn chicken breast over. Let stand in skillet for 1 minute.
  10. Transfer chicken to a plate and let rest for 5 minutes.
  11. Serve with lemon halves alongside.