Chicken Paillard with Mushroom Gravy, Roasted Asparagus, and Potatoes
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Ingredients & Equipment
What we send
- 8 ouncescremini mushrooms
- 8 ouncesasparagus
- 8 ouncesred-skinned potatoes
- 1/8 ouncechives
- 1yellow onion
- 2boneless skinless chicken breasts
- 2 tablespoonsgrated Parmesan cheese
- 3 packetsunsalted butter
- 1 teaspoonherbes de Provence
- 1 tablespoonflour
- 8 ounceschicken stock
What You’ll Need
- plastic wrap
- meat mallet (optional)
- baking sheet
- 2 12" large pans
- aluminum foil
Preheat oven to 425ºF. Wipe mushrooms clean with a damp paper towel, then roughly chop. Rinse remaining produce. Trim and discard woody ends of asparagus. Cut potatoes into ½-inch pieces. Thinly slice chives. Peel onion, halve, and thinly slice. Pat chicken dry with paper towel and place between 2 large pieces of plastic wrap. Using a meat mallet or heavy pan, pound to ¼-inch thickness.
On half of a baking sheet, toss potatoes with 1 tablespoon olive oil, ¼ teaspoon salt and pepper as desired. Arrange in a single layer, and roast until becoming tender, about 10 minutes. Remove from oven. Add asparagus to other half of baking sheet, drizzle over ½ tablespoon olive oil, and sprinkle over Parmesan, ⅛ teaspoon salt and pepper as desired. Return to oven and continue roasting until vegetables are tender, 8-10 minutes more.
While vegetables roast, heat 2 packets butter in a large pan over medium-high heat. When butter is foamy, add mushrooms. Sauté, stirring, until tender and becoming crisp, about 8 minutes. Season with ¼ teaspoon salt and pepper. Add onions and cook, stirring frequently, until light brown, about 5 minutes. Add 3 tablespoons water and reduce heat to medium. Cook until onions are golden brown and very soft, about 3 minutes more.
While mushrooms cook, season chicken all over with herbes de Provence, ½ teaspoon salt and pepper as desired. Heat remaining butter plus 1 teaspoon olive oil in a separate large pan over medium heat. When butter is foamy, add chicken and sear until cooked through and no longer pink, 4-5 minutes per side. Transfer chicken to a plate and cover loosely with foil to keep warm.
Add flour to pan with onions and mushrooms over medium heat, and stir vigorously until flour is no longer visible, 1 minute. Add chicken stock. Increase heat to high and bring to a boil, then reduce heat to medium high and simmer, stirring occasionally, until sauce is thickened, 2-3 minutes. Season with ¼ teaspoon salt and pepper as desired, and remove pan from heat.
Plate Chicken Paillard
Divide chicken between serving plates, spoon over mushroom gravy, and garnish with chives. Serve with roasted asparagus and potatoes. Dig in!