Chicken Paillard With Curried Oyster Mushrooms

Recipe from Eric Ripert

Adapted by Melissa Clark

Updated May 3, 2016

  • Andrew Scrivani for The New York Times
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Total Time
25 minutes
Rating
5(696)
Comments
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Alain Sailhac, dean emeritus of the French Culinary Institute in New York and one of New York’s most venerable French chefs, gives inspiration here to recapture the glory of the chicken breast, that popular yet generally overcooked piece of meat. He suggests cutting the breast in half horizontally to make two thin pieces, then topping them with quick-cooking vegetables like mushrooms, zucchini or tomatoes, and roasting everything together. This supremely juicy and complexly flavored dish uses that technique and is a snap to put together. —Melissa Clark

Featured in: A Fallen Star of French Cuisine, Restored to Its Silver Platter

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Ingredients

Yield:4 servings

  • 2 tablespoons extra-virgin olive oil, more for greasing pan and for drizzling

  • 2 boneless, skinless chicken breast halves, (8 ounces each)

  • 1 teaspoon kosher salt, more to taste

  • Freshly ground black pepper

  • 1 teaspoon curry powder, more to taste

  • 7 ounces oyster mushrooms, cut into ½-inch pieces

  • 2 tablespoons fresh chopped basil

  • 2 garlic cloves, minced

  • 2 scallions, white and light green parts only, thinly sliced

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

5 grams carbs; 83 milligrams cholesterol; 220 calories; 6 grams monosaturated fat; 1 gram polyunsaturated fat; 2 grams saturated fat; 10 grams fat; 2 grams fiber; 420 milligrams sodium; 28 grams protein; 1 gram sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Preheat oven to 450 degrees. Grease a baking sheet with olive oil. Place each breast flat on cutting board. With knife held parallel to surface, cut breast in half. Transfer chicken to baking sheet and season well with a large pinch each of salt, pepper and curry powder. Drizzle chicken with a little oil.

  2. Step 2

    In a bowl, toss mushrooms with curry powder, salt, basil, garlic, scallions and 2 tablespoons oil.

  3. Step 3

    Spoon an equal amount of mushroom mix on each piece of chicken. Bake until mushrooms are golden and chicken is cooked through, 15 to 20 minutes.

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Ratings

5 out of 5
696 user ratings
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Comments

Maria DeCarvalho

This is extremely simple and straightforward. I made it for two using two six-ounce cutlets and kept the whole amount of mushrooms. I served it with Pierre Franey's rice with peas. Perfect for a busy weeknight and a lot of bang for the effort.

DMS

Very easy to make, and tasty, but as one other person said, this is SUPER salty. Way too much salt in the mushroom mix...about 1/4 the amount would be MORE than enough

Kayla

I would cut mushrooms into smaller pieces than I did and increase the amount of curry (even bought a fresh can of spice). very easy recipe. served with couscous and sautéed zucchini (from farmers' market, very small and tasty) with balsamic and mint.

Laura B

So very good…

Laura B

The mushrooms were burning at 450, so I had to turn the temp down. ( maybe because my oven is lousy) Unfortunately my chicken didn’t brown, even though it was cooked through. The recipe was still delicious. I used a Vadouven ( French) curry. The oyster mushrooms were incredible.

AFierro

This a go-to for me now. I always have nice mushrooms on hand, and in 30 minutes can have a delicious high protein, high flavor meal. I play with the herbs, but curry is essential. Manna from above

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Credits

Adapted from Eric Ripert

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