 Herb Crusted Chicken Paillard With
Honey-Lemongrass Glaze Carrot and
Potato Spaghetti
Copyright, 1999, Ming Tsai, All Rights Reserved
6 (6-ounce) chicken breasts skin-on (2 for leftovers)
1/2 cup chopped flat parsley
1/4 cup chopped cilantro
6 scallions, sliced 1/8-inch
Salt and black pepper to taste
Canola oil to cook
Wrap the chicken in plastic and pound very thin. Season with salt and pepper.
Mix the herbs together on a plate and dredge the chicken with the herbs. In a
hot skillet coated with oil, pan sear the chicken golden brown on both sides,
about 3 minutes a side.
HONEY-LEMON GRASS GLAZE:
Canola oil to cook
6 lemon grass stalks, finely minced, white part only
1 tablespoon minced ginger
1 large shallot, minced
1/2 cup Riesling or Gewurztraminer wine
Juice and zest of 1 lemon
2 cups chicken stock
2 tablespoons lychee honey
1 tablespoon butter
Salt and black pepper to taste
In a medium-hot, non-reactive sauce pan, lightly coat the pan and sautee the
lemongrass, ginger and shallots until soft, about 5 minutes. Season with salt
and pepper. Deglaze with wine and reduce by 80 percent. Add 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.
CARROT AND POTATO SPAGHETTI:
2 large carrots, peeled, cut into spirals with a turning slicer
1 large potato, peeled, cut into spirals with a turning slicer
1/2 teaspoon ground cumin
2 tablespoons butter
Salt to taste
In a large non-stick skillet, add butter and melt on medium-low heat. Add
carrots and potato and sautee. Season with cumin and salt. Cook until soft,
about 10 minutes. Keep heat on medium-low or the potatoes could burn.
PLATING Place a small pile of the 'spaghetti'. Hide with chicken paillard and
glaze the top with the sauce. Garnish with lemon zest.
Yield: 4 servings
Prep Time: 1 hour
Cook Time: 1 hour 15 minutes
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