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> Chicken Paillard with Curried Oyster Mushrooms |
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easy | 4 servings | prep: 15 minutes | cook: 20 minutes
If using chicken breasts that are on the smaller side, pound each out with a mallet and proceed. I have made this with shiitake mushrooms as well when the oyster mushrooms at the market didn't look as good, and it's very good as well. If you like curry, try this dish!
Ingredients: |
2 Tbsp EVOO, more for greasing pan and drizzling
2 boneless, skinless chicken breast halves, 8 oz each
1-2 tsp kosher salt
freshly ground black pepper
2 tsp curry pwd, more to taste
8 oz oyster mushrooms, cut into 1/2" pieces
3 Tbsp fresh basil, chopped
2 garlic cloves, minced
2 scallions, white and light green parts, thinly sliced
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Directions: |
Preheat oven to 450 degrees. Grease a baking sheet with EVOO. Place each breast flat on cutting board and with knife held parallel to surface, cut breast in half. Transfer chicken to baking sheet and season well with a large pinch each of salt, pepper and curry pwd. Drizzle chicken with a little oil.
In a bowl, toss mushrooms with curry pwd, salt, basil, garlic, scallions and 2 Tbsp of oil.
Spoon an equal amount of mushroom mix on each piece of chicken. Bake until mushrooms are golden and chicken is cooked through: about 15-20 minutes.
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Original author/site: |
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adapted from the New York Times |
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