Herb Crusted Chicken Paillard with Honey-Lemongrass Glaze Carrot and Potato Spaghetti Recipe

Name: Herb Crusted Chicken Paillard with Honey-Lemongrass Glaze Carrot and Potato Spaghetti
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 (6-ounce) chicken breasts skin-on (2 for leftovers); 1/2 cup chopped flat parsley; 1/4 cup chopped cilantro; 6 scallions, sliced 1/8-inch; Salt and black pepper to taste; Canola oil to cook; Canola oil to cook; 6 lemon grass stalks, finely minced, white part only; 1 tablespoon minced ginger; 1 large shallot, minced; 1/2 cup Riesling or Gewurztraminer wine; Juice and zest of 1 lemon; 2 cups chicken stock; 2 tablespoons lychee honey; 1 tablespoon butter; Salt and black pepper to taste; 2 large carrots, peeled, cut into spirals with a turning slicer; 1 large potato, peeled, cut into spirals with a turning slicer; 1/2 teaspoon ground cumin; 2 tablespoons butter; Salt to taste

Servings: persons

6 (6-ounce) chicken breasts skin-on (2 for leftovers)
1/2 cup chopped flat parsley
1/4 cup chopped cilantro
6 scallions, sliced 1/8-inch
Salt and black pepper to taste
Canola oil to cook
Canola oil to cook
6 lemon grass stalks, finely minced, white part only
1 tablespoon minced ginger
1 large shallot, minced
1/2 cup Riesling or Gewurztraminer wine
Juice and zest of 1 lemon
2 cups chicken stock
2 tablespoons lychee honey
1 tablespoon butter
Salt and black pepper to taste
2 large carrots, peeled, cut into spirals with a turning slicer
1 large potato, peeled, cut into spirals with a turning slicer
1/2 teaspoon ground cumin
2 tablespoons butter
Salt to taste

1
Wrap the chicken in plastic and pound very thin.
2
Season with salt and pepper.
3
Mix the herbs together on a plate and dredge the chicken with the herbs.
4
In a hot skillet coated with oil, pan sear the chicken golden brown on both sides, about 3 minutes a side.
5
In a medium-hot, non-reactive sauce pan, lightly coat the pan and sautee the lemongrass, ginger and shallots until soft, about 5 minutes.
6
Season with salt and pepper.
7
Deglaze with wine and reduce by 80 percent.
8
Add the juice, stock and honey and reduce by 50 percent.
9
Whisk in the butter and check for seasoning.
10
Puree with a hand blender to a smooth consistency.
11
In a large non-stick skillet, add butter and melt on medium-low heat.
12
Add carrots and potato and sautee.
13
Season with cumin and salt.
14
Cook until soft, about 10 minutes.
15
Keep heat on medium-low or the potatoes could burn.
16
PLATING Place a small pile of the 'spaghetti'.
17
Hide with chicken paillard and glaze the top with the sauce.
18
Garnish with lemon zest.

646

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 21 ingredients. The key ingredients include: 6 (6-ounce) chicken breasts skin-on (2 for leftovers), 1/2 cup chopped flat parsley, 1/4 cup chopped cilantro, 6 scallions, sliced 1/8-inch, and more.

Yes, Herb Crusted Chicken Paillard with Honey-Lemongrass Glaze Carrot and Potato Spaghetti falls under the Pasta & Noodles 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.

Herb Crusted Chicken Paillard with Honey-Lemongrass Glaze Carrot and Potato Spaghetti

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