Chicken Paillards With Squash And Spinach Recipes
CHICKEN PAILLARDS WITH SQUASH AND SPINACH
A paillard is simply a skinless, boneless chicken-breast half that you butterfly and pound thin. It's one of the speediest routes to a lean meal: While you prep and saute it, roast some squash and red onion, then place it on top with fresh spinach and crisp fried sage.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 30m
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees. Distribute squash and onion evenly on 2 rimmed baking sheets. Drizzle with 1 tablespoon oil, season with salt, and toss to coat. Spread in a single layer and roast until squash is tender, about 15 minutes.
- Meanwhile, pound chicken to a 1/8-to-1/4-inch thickness. Season on both sides with salt and redpepper flakes. Heat a large skillet to medium-high heat. Swirl in remaining tablespoon oil, then butter. Fry sage until just crisp, about 1 minute; let drain on a paper towel.
- Working in 2 batches, add chicken to pan and cook until golden and cooked through, about 1 minute on each side. Divide chicken among 4 plates and top with spinach, squash, onion, and sage.
CHICKEN CUTLETS WITH SUMMER SQUASH AND FETA
Chicken cutlets cook in a matter of minutes, and dredging them in flour helps form a luscious pan gravy.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 20m
Number Of Ingredients 10
Steps:
- Season chicken with salt and pepper, then dredge in flour. Heat a large skillet over medium-high; swirl in 1 tablespoon oil. Cook chicken, flipping once, until golden brown in places and just cooked through, 4 to 5 minutes. Add capers, brine, and broth; bring to a boil, turning chicken a few times. Transfer chicken to a plate; cover to keep warm. Continue to boil sauce until reduced to 1/2 cup, 3 to 4 minutes. Transfer to a bowl; cover.
- Return skillet to medium-high; swirl in remaining 2 tablespoons oil. Add squashes, season with salt and pepper, and cook, stirring occasionally, until golden brown in places, 3 to 4 minutes. Add spinach, a few handfuls at a time, and cook, stirring, until just wilted. Stir in feta; season with salt and pepper. Serve, alongside chicken topped with caper sauce, and bread and butter.
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- Place squash and red onion on 2 rimmed baking sheets. Drizzle 2 tablespoons oil evenly over vegetable mixture, and season with salt. Toss to coat, then spread in a single layer. Roast until squash is tender, about 15 minutes.
- Meanwhile, pound chicken to a 1/8- to 1/4-inch thickness. Season with salt and red-pepper flakes. Heat remaining 2 tablespoons oil in a large skillet over medium-high. Fry sage until just crisp, about 1 minute; use a slotted spoon to transfer to paper towels to drain.
- Working in batches, add chicken to pan; sauté until golden and cooked through, about 1 minute per side. Serve chicken topped with spinach, roasted vegetables and fried sage.Nutritional informationPer serving: 267 calories, 15 G fat (2 G saturated fat), 51 MG cholesterol, 10 G carbohydrates, 26 G protein, 2 G fiber.
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