75 paillard Recipes

chicken stock, divided, uncooked basmati rice, boneless skinless chicken breast halves (4 oz each), sea salt, pepper, olive oil, chopped sweet onion (about 1 small), butter, divided, garlic clove, minced, dried tart cherries, balsamic vinegar, tawny port wine, dijon mustard, minced fresh parsley

red wine vinegar, extra-virgin olive oil, kosher salt, freshly ground black pepper, celery stalks, chopped, red onion, thinly sliced, black olives, pitted, fresh sprouts (such as radish or alfalfa), boneless, skinless chicken breasts

skinless, boneless chicken breast halves, kosher salt, divided, freshly ground black pepper, divided, grated parmesan cheese, all-purpose flour, olive oil, divided, chopped onion, fat-free , less-sodium chicken broth, sherry vinegar, quartered cherry tomatoes, dried oregano

orange marmalade (or other citrus, tropical flavor), lemon juice, orange juice, bay leaves, coarse salt, fresh ground pepper , to taste, chicken breast halves, cut horizontally, pounded to 1/4-inch thickness, oranges

lemon, cut in half, artichokes, skinless boneless chicken breast halves, all purpose flour, salt, freshly ground black pepper, olive oil, divided, minced shallots (about 2 large), dry white wine, low-salt chicken broth, chopped fresh tarragon plus additional for sprinkling, chilled butter, cut into 1/2-inch cubes

cooked swordfish (from involtini or paillard recipe), basic tomato sauce, scallions, thinly sliced , plus 2, basil leaves chiffonade, recipe basic pasta, extra virgin olive oil, butter, black olive paste

yellow cherry tomatoes, halved, red grape tomatoes, halved (see note ), sea salt, mild goat cheese, crumbled, extra-virgin olive oil, freshly ground pepper, skinless, boneless chicken breast halves, pounded 1/3 inch thick

rice vinegar (not seasoned ), sugar, dried red chile pepper, soy sauce, dried cut wakame seaweed, asian cucumbers, peeled and halved lengthwise, kosher salt, red radishes, trimmed and cut into fine strips, chopped fresh cilantro, scallions (green and white parts), thinly sliced, sesame seeds, boneless, skinless chicken breast halves (about 8 oz each), washed and patted dry and trimmed of fat, toasted sesame oil, kosher salt and coarsely ground black pepper

freshly squeezed lime juice, shallot, chopped, olive oil, pepper, boneless, skinless, chicken breasts, pounded thinly, salt, arugula, tomatoes, diced, red onion, peeled, halved and thinly sliced, red wine vinegar, olive oil, plus additional for garnish, lime halves, for garnish

lightly packed cilantro leaves, lightly packed mint leaves, garlic clove, smashed, jalapeno, sliced (with seeds), sugar, water, fresh lime juice, grapeseed or canola oil, kosher salt and freshly ground pepper, four 6-oz skinless, boneless chicken breast halves, tenders removed and reserved for another use

fresh parsley sprigs, fresh thyme sprigs, bay leaf, shallots, peanut oil, ruby port, a 750-ml. bottle dry red wine such as cotes du rhone, veal stock, freshly ground black pepper, six 1/4-inch-thick boneless beef top loin (strip) steaks** (each about 5 oz)

boneless skinless chicken breasts, pounded thin, black pepper, salt, olive oil, dry white wine, heavy cream, dijon mustard, dried tarragon or 1 tbsp fresh tarragon

boneless, skinless chicken breasts , tenders removed and trimmed of any cartilage, lemon , zested and juiced, 1 tbsp juice reserved, olive oil, shallot, finely chopped, garlic, finely chopped, chopped fresh chives, chopped fresh tarragon leaves, chopped fresh parsley leaves, salt, for seasoning, pepper, for seasoning, white wine, chicken broth, cold butter

cooked chicken paillards, chilled and 1/4-inch slices (pan seared), egg yolks, anchovy fillets, garlic, pommery mustard, canola oil plus 1/2 tbsp sesame oil, mix together, juice of 1 lemon, shaved reggiano parmesan, salt and black pepper to taste, heads baby romaine , prepped into whole, washed leaves, toasted sesame seeds

boneless skinless chicken breasts, lemons, lemon zest, extra virgin olive oil, shallot, minced, baby red potatoes, chicken broth, fresh basil leaf, chopped, spring greens, roma tomatoes, red onion, dijon mustard, red wine vinegar, extra virgin olive oil, salt & pepper, to taste, garlic powder, lemon wedges

boneless skinless chicken breasts, pounded thin (1/3-inch), salt (fleur de sel), black pepper, olive oil, unsalted butter, fresh white button mushrooms, thinly sliced, cognac, dry white wine, heavy cream, french dijon mustard, dried tarragon or 1 tsp herbes de provence, crushed or 1 tbsp finely chopped fresh tarragon, snipped fresh parsley, to garnish

swordfish , center cut, sliced 1/8th-inch thick on slicer or by fish monger in 4 pieces, leeks , darkest green (top 3 inches) removed, remainder cut into 4-inch julienne, zest and juice of 1 pink grapefruit, dijon mustard, extra virgin olive oil plus 2 tbsp, black mustard seeds, zest and segments of 1 pink grapefruit, lemon juice

extra virgin olive oil, divided, red onion, halved and thinly sliced, fresh ground pepper, divided, salt, divided, low-fat milk, plain breadcrumbs, portobello mushroom caps , 3-4 inches in diameter, garlic cloves, minced, spinach , tough stems removed, white beans, rinsed (about 2 cups), vegetable broth, grated manchego cheese (or gruyere or parmesan cheese)