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Rachel Ray's Chicken Paillard Recipe

Looking for an easy Rachel Ray's Chicken Paillard recipe? Learn how to make Rachel Ray's Chicken Paillard using healthy ingredients.


Submitted by milestone28

Makes 4 servings



http://www.rachaelray.com/recipe.php?recipe_id=215&r=713,1908,1089,215,1907,703,150,216,821,194,1488

Recipe Ingredients for Rachel Ray's Chicken Paillard

12 oz chicken breast
4 tablespoons olive oil
2 tablespoons fresh chopped flat leaf parsley
1 salt and pepper
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups chicken stock or chicken broth
1 cup pearl barley

Recipe Directions for Rachel Ray's Chicken Paillard

  1. Pre-heat a large nonstick skillet over medium-high heat. Arrange the chicken in a shallow baking dish and drizzle meat with EVOO to just coat the chicken, about 1 1/2 tablespoons, total. Combine chopped herbs and lemon zest and sprinkle over the chicken. Season the chicken with salt and pepper. Using your hands, rub the chicken and coat evenly with the herbs and seasonings.

  2. Wash hands with hot water and soap after handling the raw meat.

  3. Using tongs, transfer chicken in a single layer to a hot skillet and cook chicken cutlets 3-4 minutes on each side. Cover cooked chicken loosely with foil to keep warm and repeat with remaining cutlets.

  4. Return pan to heat and add butter. When the butter melts, add flour to the butter and cook, stirring with whisk a minute or two, to make a light roux. Whisk in chicken broth. When broth thickens to just coat the back of a spoon, remove pan from heat and turn off burner.

  5. Toss salad greens with lemon juice and coarse salt. Drizzle two tablespoons EVOO around the bowl and re-toss greens.

  6. To serve, cover the bottom of a dinner plate with warm sauce. Top with a small pile of salad greens and two chicken cutlets.

  7. *Sprinkle a little water in four medium size resealable food storage bags. Place one chicken breast in each bag and seal it up, pushing out excess air. Using the bottom of a heavy pot or pan, pound each breast until flat, but not so much that it wants to bust out of the bag. Lay these down flat in your freezer. Next time you are having a hunger attack, remove your prepared chicken paillard from the freezer and place it in a large bowl in the sink. Turn on the cold water over the bowl in a slow stream; you will be amazed how fast they will defrost. Once defrosted, remove the bags from the water, pat them dry. With a knife or scissors, cut open two connecting sides of the bag, and they are ready for you to prepare as per recipe directions.

Categories

Main Dish

Nutrition Facts
Serving Size 283.5g
Amount Per Serving
Calories
506
Calories from Fat
209
% Daily Value*
Total Fat
23.2g
36%
Saturated Fat
6.5g
33%
Trans Fat
0.0g
Cholesterol
88mg
29%
Sodium
492mg
20%
Potassium
382mg
11%
Total Carbohydrates
42.3g
14%
Dietary Fiber
7.9g
32%
Sugars
0.7g
Protein
32.2g
Vitamin A 7% Vitamin C 4%
Calcium 4% Iron 14%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B
  Good points
  • Very low in sugar
  • High in niacin
  • High in selenium
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