Chicken Paillard with Curry Gravy Recipe

Name: Chicken Paillard with Curry Gravy
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 (6-ounce) boneless, skinless chicken breasts; Salt and freshly ground black pepper; 1 clove garlic, grated or minced; 1 teaspoon orange zest; 1 teaspoon lemon zest; Juice of 1/2 lemon; Juice of 1/2 orange; 2 sprigs fresh tarragon, leaves chopped; 3 tablespoons extra-virgin olive oil; 2 tablespoons butter; 1 large shallot, finely chopped; 1 tablespoon mild curry powder; 2 tablespoons flour; 1 1/2 cups chicken broth; 1/4 cup frozen green peas; Citrus Salad with Toasted Seeds and Pine Nuts, recipe follows; 3 tablespoons sunflower seeds; 3 tablespoons sesame seeds; 3 tablespoons pine nuts; 1 tablespoon grated shallot; 2 teaspoons apricot preserves or marmalade or good quality honey; 1 teaspoon Dijon mustard; 1 tablespoon lemon or orange juice; 2 tablespoons white wine vinegar; 1/3 cup extra-virgin olive oil; Salt and freshly ground black pepper; 2 heads Bibb lettuce, cleaned and dried and torn; 4 sprigs fresh tarragon, leaves stripped and roughly chopped; 1 navel orange, peeled and sections removed with a paring knife (supreme); 1 small ruby red grapefruit, peeled and sections removed with a paring knife (supreme)

Try this homemade Chicken Paillard with Curry Gravy recipe the whole family will love. Made with chicken breasts, Salt, clove garlic and orange zest. Ea…

This Chicken Paillard with Curry Gravy relies on simple, everyday ingredients such as garlic, grated or minced, orange zest, lemon zest and juice of 1/2 lemon. It comes together quickly and makes 4 servings, at about 980 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Meat & Poultry

Servings: persons

4 (6-ounce) boneless, skinless chicken breasts
Salt and freshly ground black pepper
1 clove garlic, grated or minced
1 teaspoon orange zest
1 teaspoon lemon zest
Juice of 1/2 lemon
Juice of 1/2 orange
2 sprigs fresh tarragon, leaves chopped
3 tablespoons extra-virgin olive oil
2 tablespoons butter
1 large shallot, finely chopped
1 tablespoon mild curry powder
2 tablespoons flour
1 1/2 cups chicken broth
1/4 cup frozen green peas
Citrus Salad with Toasted Seeds and Pine Nuts, recipe follows
3 tablespoons sunflower seeds
3 tablespoons sesame seeds
3 tablespoons pine nuts
1 tablespoon grated shallot
2 teaspoons apricot preserves or marmalade or good quality honey
1 teaspoon Dijon mustard
1 tablespoon lemon or orange juice
2 tablespoons white wine vinegar
1/3 cup extra-virgin olive oil
Salt and freshly ground black pepper
2 heads Bibb lettuce, cleaned and dried and torn
4 sprigs fresh tarragon, leaves stripped and roughly chopped
1 navel orange, peeled and sections removed with a paring knife (supreme)
1 small ruby red grapefruit, peeled and sections removed with a paring knife (supreme)

1
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.
2
Season the chicken with salt and pepper.
3
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.
4
Let marinate 15 minutes.
5
Heat a griddle or grill pan over medium-high heat.
6
(Alternatively, chicken can be cooked off 1 at a time in a large skillet.)
7
Shake the excess marinade off the chicken and cook 2 to 3 minutes on each side until cooked through and lightly browned.
8
Discard the marinade.
9
Meanwhile, heat a small skillet or pot over medium heat, melt the butter and add the shallot; cook gently 3 minutes.
10
Sprinkle with the curry powder and stir; whisk in the flour and cook 1 minute more.
11
Then whisk in the broth and bring to a bubble.
12
Add the peas and simmer in the sauce for 2 minutes.
13
Spoon the gravy into small pools on a platter and top with the chicken.
14
Serve with the Citrus Salad alongside or on top of the chicken.
15
Gently toast the sunflower and sesame seeds with the pine nuts in small pan over medium heat.
16
Combine the shallot, preserves or honey, Dijon, juice and vinegar.
17
Whisk in the extra-virgin olive oil to emulsify and season with salt and pepper.
18
Combine the lettuce with the tarragon, orange and grapefruit sections, dress with the seeds and dressing just before serving.

980

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

Thank you — your rating has been saved!

Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 30 ingredients. The key ingredients include: 4 (6-ounce) boneless, skinless chicken breasts, Salt and freshly ground black pepper, 1 clove garlic, grated or minced, 1 teaspoon orange zest, and more.

Yes, Chicken Paillard with Curry Gravy falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
980 kcal
Category
Meat & Poultry

Eats Now Editorial Team

Recipe developed & tested in-house

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

Reviewed by the Eats Now Kitchen Team

More about our team →

Related Recipes

Chicken with Anjou Pear Relish
Sausage Cheese Grits Recipe
Bruschetta Chicken
Grilled Skewers of Sausage, Orange and Bay Leaf