Chicken Paillard with Fresh Fig Salad and Blue Cheese
A big time favorite chicken recipe!
Foto: RecipeGirlBahan-bahan
- ¼ cup extra virgin olive oil
- 3 tablespoons honey
- 1 medium shallot, (chopped)
- 1 tablespoon sherry vinegar
- ½ medium lemon, (juiced)
- 1 teaspoon chopped fresh tarragon
- kosher salt and freshly ground black pepper
- 1½ pounds boneless, skinless chicken breasts
- kosher salt and freshly ground black pepper
- 8 ounces pancetta
- extra virgin olive oil
- 4 ounces blue cheese, (broken into chunks)
- 1 bunch arugula, (trimmed)
- 8 ounces seasonal figs, (halved)
- tarragon leaves, for garnish ((if desired))
Langkah-langkah
Whisk together all of the ingredients for the vinaigrette in a small bowl and set aside.
Sandwich the chicken breasts between 2 layers of plastic wrap and pound them very thin with the side of a meat cleaver or a rolling pin. Remove the chicken from the plastic wrap, cut into 4 chicken cutlets and season well on both sides with salt and pepper.
Heat a large sauté pan over medium heat. Unroll the pancetta so it looks like big strips of bacon. Add it to the pan and fry it like a tangle of bacon until the fat is rendered, 3 to 4 minutes. Drain on paper towels.
Drizzle 2 tablespoons of olive oil into the pan with the pancetta drippings. Add the chicken and pan-fry for 3 to 4 minutes on each side to brown the breasts and cook them through. Use a spatula to remove the chicken to the paper towels with the pancetta. Add the vinaigrette to the sauté pan and heat for a few minutes, stirring, to deglaze the bits of pancetta and chicken from the bottom of the pan; take the pan off the heat.
To serve, arrange the chicken on a platter. Scatter the blue cheese, arugula, figs, and pancetta over. Drizzle the dressing over everything and garnish with the tarragon leaves.
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