breaded chicken - The Kitchen Buzzz

What do you do when you look in the fridge expecting to find that barbeque chicken YOU bought but only see two chicken legs and thighs? First, you have to get over the fact that your own family members cheated you out of the best part of that chicken. Once the trauma’s over, your creative wheels start spinning. And then, you make a meal of whatever items you desperately grab in the fruit/veggie drawer.

All of the above happened to me last month. I ended up creating one of the most artistic and delicious salads I’ve ever made in my life – here it is.

Prep time: 10 to 15 minutes
Serves: 2

Ingredients:
2 barbequed chicken legs, skin and bone discarded and meat cut into cubes
2 barbequed chicken thighs, skin and bone discarded and meat cut into cubes
2 celery stalks, peeled and thinly sliced (diagonally)
1-1/2 cups diced Cantaloup melon
1 large, vine-ripened tomato, cubed
3 tablespoons slivered Italian flat-leaf parsley (do this with cooking shears or scissors)
3 to 4 tablespoons extra-virgin olive oil
Juice of half a lime or lemon
Salt and ground black pepper, to taste

1. Combine all ingredients in a large salad bowl.

2. Toss and taste.

3. Adjust seasonings, if necessary.

Wine pairing suggestion: Chilled Verdejo (white).

*Note: I prefer two types of chicken: organic chicken from Wholefoods® stores; and Mary’s Free Range Chicken® (vegetarian diet; no antibiotics or preservatives).

Chicken Paillard with Fines Herbes & Mustard Sauce

In 13th century France, Dijon became an important center for the production of mustard. In 1336, at a feast held by the Duke of Burgundy, historical records state that guests consumed 70 gallons of mustard or “moutarde”. Later, in 1777, Grey Poupon®, the famous mustard manufacturing company, was established in Dijon.

Also part of French cuisine, “paillard” is a term used for thinly pounded, rapidly cooked meat. This easy chicken paillard recipe is delicately laced with “fines herbes”, a Mediterranean herb blend consisting of chives, chervil, parsley and tarragon. The accompanying sauce, made with Dijon mustard, adds a perfect zest to this dish. Your guests will rave and say, “It’s scrumptious” or “C’est si delicieux”.

Active Prep time: 25 minutes for chicken; and 10 minutes for mustard sauce
Cooking time: 5 minutes
Serves: 4

For the Chicken Paillard:
4 boneless chicken breasts, pounded into 1/4-inch thick cutlets
2 large eggs
3/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 cup plain breadcrumbs
1-1/2 teaspoons Fines Herbes*
1 cup vegetable oil

1. Preheat oven to 325˚F.

2. Wash the chicken cutlets and pat them dry with paper towels; set cutlets aside on a plate.

3. In a wide, 1-quart bowl, beat the eggs with the salt and pepper. Place the cutlets in the bowl, coating them with the beaten egg mixture; set aside.

4. In the meantime, in another wide, 1-quart bowl, stir to combine the breadcrumbs and fines herbes.

5. Gently coat the cutlets with the breadcrumb mixture and set them aside on a clean plate.

6. In a 12-inch skillet, heat the oil. Fry the cutlets on medium heat until underside is golden brown, about 4 minutes.

7. Turn each cutlet once and repeat frying instructions.

8. Transfer the cutlets to a baking dish; cover and keep warm in preheated oven while making the mustard sauce.

For the Mustard Sauce:
1 tablespoon unsalted butter
1 shallot, minced
1 cup dry white wine
1 teaspoon Grey Poupon® Dijon mustard
1 cup heavy whipping cream
1 egg yolk, beaten in a small bowl
Juice of half a lemon
Salt and freshly ground black pepper, to taste

1. In a 4-quart saucepot, melt the butter.

2. Stir in the minced shallot and sauté until it is translucent, about 30 seconds.

3. Add the wine and the mustard. Simmer on medium-low heat, stirring occasionally with a wooden spoon, for 2 minutes.

4. Stir in the cream and cook on medium heat, stirring occasionally, for 2 to 3 minutes or until sauce begins to thicken.

5. Transfer half of the sauce into a bowl with beaten egg yolk.

6. Return the egg yolk and cream mixture to the saucepot; cook and stir for an additional 1 to 2 minutes or until thickened.

7. Add lemon juice, salt and pepper. Stir and taste. Adjust seasonings, if necessary.

8. For a thicker sauce, mix together 1/4 cup cold water with 2 teaspoons cornstarch until smooth. Pour a little cornstarch mixture into boiling sauce, stirring constantly. The sauce will thicken immediately. Stop adding the cornstarch mixture when sauce reaches desired consistency. Adjust seasonings, to taste.

Serve warm, as an accompaniment to Chicken Paillard with A Side of Carrots & Green Beans, previously published on this blog on February 15, 2011.

Wine pairing suggestion: Chilled White Bordeaux.

*Fines Herbes is a dry herb mixture found in the spice section of most supermarkets or in a gourmet cook’s store.