Herb Crusted Chicken Paillard With Honey Lemongrass Glaze Carrot And Potato Spaghetti Recipes

Steps:

• Cook and drain noodles as directed on package.
• Meanwhile, in 12-inch skillet, heat oil over medium-high heat. Add chicken, bacon, onion and carrots. Cook 8 to 10 minutes, stirring occasionally and turning chicken once, until chicken is browned.
• Stir in honey, vinegar and thyme. Reduce heat to medium. Cover; cook 5 minutes. Uncover; cook 5 to 8 minutes longer, stirring frequently, until vegetables are tender and juice of chicken is clear when center of thickest part is cut (180°F). Serve over noodles.

Steps:

• 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 aside.
• 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.
• 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.

Steps:

• Place 5 cups of all-purpose flour, and 1/2 cup of potato flakes in a large bowl. Retain 1 cup flour for later use. Add 1/2 cup of water to the dry ingredients and mix by hand. Continue to add water by the tablespoon until the flour is incorporated - but not sticky. If the dough mixture becomes too sticky - add flour until the dough is dry to the touch. Lightly flour the working surface. Turn the dough mixture onto the floured working surface and continue to knead the dough until it is smooth.
• Cover the dough with a clean towel and let rest for approximately 15 minutes.
• Once the dough has rested for approximately 15 minutes, divide the dough into 4 pieces. Re-flour each piece thoroughly. Using a rolling pin, flatten each piece of dough until it is approximately 1/8-inch thick. Using a pizza cutter - cut each piece of dough into strips approximately 1/2-inch wide and each strip into "little nuggets" approximately 3/4-inch wide. Using the tip of a dinner fork slightly tilted on an angle, press each "nugget" into the fork tip and roll downward. This will give you a little round piece of dough with ridges. Place the finished gnocchi on a floured pan until the process has been completed with all of the remaining dough.
• Bring 6 quarts of water to a rolling boil - add the finished gnocchi carefully to the boiling water and stir completely to avoid sticking. Reduce the heat to a slow boil and cook the gnocchi for approximately 8 minutes or until the desired tenderness is attained. Drain the gnocchi thoroughly using a colander and serve immediately with your favorite sauce.

Steps:

• Preheat an oven to 425 degrees. Wash and peel the potatoes. Fill a bowl with cold water and slice the potatoes into paper thin slices on an Asian vegetable slicer or on the wide slicer of a cheese grater. Put the cut potato into the ice water and set aside. Heat 1 tablespoon each of oil and butter in a large saute pan. Season the chicken breasts with salt and pepper and add to the hot pan. Brown the chicken to a light golden color over moderately high heat. Turn the chicken to brown the second side, then remove the breasts from the pan, place in an oven proof dish and set aside. Add the shallots to the hot pan and saute for 1 minute. Stir the olives into the shallots, add the wine, and cook for 1 minute before adding the chicken stock. Cook for 1 minute and then turn off the heat. Drain the potatoes and dry on paper towels. Toss the potatoes in a bowl, with the remaining olive oil, making sure they are evenly coated, and season with salt and pepper. Wrap each chicken breast completely in sliced potato. Overlap the slices across the width of the chicken. Place the potato - wrapped chicken into the oven and roast for 12 to 14 minutes or until the potato has cooked to a crisp golden brown and the chicken is fully cooked but still moist. As the chicken finishes cooking, reheat the sauce, cook for 6 to 7 minutes then add the basil. Swirl in the remaining butter and spoon around the chicken. Serve with fried spinach leaves.;

Steps:

• Lightly pound chicken. Toss chicken in raspberry mustard and grill. Set aside and keep warm.
• In a skillet, melt 4 tablespoons butter, add shallots. When soft, add shiitakes and country ham and thyme. Add cream, lower heat and cook until most of the liquid has evaporated. Add salt and pepper to taste.
• To serve, place a spoonful of warm ham mixture in between 2 chicken breasts. Serve with Red Pepper Sauce and fried leeks
• Blacken red peppers over flame. Cover and cool. Saute garlic cloves in olive oil until brown. In a food processor place peeled, deseeded peppers, garlic, and olive oil and a dash of hot sauce. Puree until smooth. Add 1 to 2 tablespoons heavy cream and serve.

Steps:

• Cut each chicken breast across but not all the way through the meat and open the breast up; pound gently and flatten to form large, very thin cutlets. Season the chicken with salt and pepper. Combine the garlic, zest, juice, tarragon and extra-virgin olive oil in a shallow dish and turn the chicken to coat evenly in the mixture. Let marinate 15 minutes.
• Heat a griddle or grill pan over medium-high heat. (Alternatively, chicken can be cooked off 1 at a time in a large skillet.) Shake the excess marinade off the chicken and cook 2 to 3 minutes on each side until cooked through and lightly browned. Discard the marinade.
• Meanwhile, heat a small skillet or pot over medium heat, melt the butter and add the shallot; cook gently 3 minutes. Sprinkle with the curry powder and stir; whisk in the flour and cook 1 minute more. Then whisk in the broth and bring to a bubble. Add the peas and simmer in the sauce for 2 minutes.
• Spoon the gravy into small pools on a platter and top with the chicken. Serve with the Citrus Salad alongside or on top of the chicken.
• Gently toast the sunflower and sesame seeds with the pine nuts in small pan over medium heat.
• Combine the shallot, preserves or honey, Dijon, juice and vinegar. Whisk in the extra-virgin olive oil to emulsify and season with salt and pepper.
• Combine the lettuce with the tarragon, orange and grapefruit sections, dress with the seeds and dressing just before serving.

Steps:

• Preheat grill for medium heat and lightly oil the grate.
• Rinse chicken breasts, pat dry with paper towels, and pierce several times with a fork. Place chicken breasts into a large resealable plastic bag and pour in olive oil. Seal and shake bag to coat chicken with olive oil; add rosemary, thyme, oregano, garlic, salt, and black pepper to the bag, seal, and shake again to coat chicken with herbs.
• Grill chicken breasts on the preheated grill until the juices run clear and an instant-read meat thermometer inserted into the thickest part of the meat reads at least 160 degrees F (70 degrees C, about 10 minutes per side.