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Chicken Paillard With Curried Oyster Mushrooms

Chicken breasts account for 60 percent of the chicken sold in stores, and about three-quarters of those are the boneless, skinless variety, according to MarketResearch.com. But the food-obsessed often turn to the juicier chicken thigh instead. In this recipe, the goal is to recapture some of the chicken breast’s glory. Alain Sailhac, dean emeritus of the French Culinary Institute in New York and one of New York’s most venerable French chefs, gives inspiration here. He suggests cutting the breast in half horizontally to make two thin pieces, then topping them with quick-cooking vegetables like mushrooms, zucchini or tomatoes, and roasting everything in a hot oven (or toaster oven). This dish, using that technique, includes oyster mushrooms, garlic and curry. It is a snap to put together, and not long after, your kitchen will smell exotic and savory, and you’ll have a supremely juicy and complexly flavored dish.

Ingredients

  • 2 tablespoons extra-virgin olive oil, more for greasing pan and for drizzling
  • 2 boneless, skinless chicken breast halves, (8 ounces each)
  • 1 teaspoon kosher salt, more to taste
  • Freshly ground black pepper
  • 1 teaspoon curry powder, more to taste
  • 7 ounces oyster mushrooms, cut into 1/2-inch pieces
  • 2 tablespoons fresh chopped basil
  • 2 garlic cloves, minced
  • 2 scallions, white and light green parts only, thinly sliced
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      218 calories; 10 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 4 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 27 grams protein; 82 milligrams cholesterol; 643 milligrams sodium

      • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

4 servings

Preparation

  1. Preheat oven to 450 degrees. Grease a baking sheet with olive oil. Place each breast flat on cutting board. 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 powder. Drizzle chicken with a little oil.
  2. In a bowl, toss mushrooms with curry powder, salt, basil, garlic, scallions and 2 tablespoons oil.
  3. Spoon an equal amount of mushroom mix on each piece of chicken. Bake until mushrooms are golden and chicken is cooked through, 15 to 20 minutes.

25 minutes

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