Best 12 Chicken Paillard With Curry Gravy Recipes

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Indulge in the culinary delight of Chicken Paillard with Curry Gravy, a harmonious fusion of French and Indian flavors. This classic French dish of thinly pounded chicken breasts is elevated with a fragrant and flavorful curry gravy, creating a symphony of tastes and aromas. The chicken is expertly pan-fried to achieve a golden-brown crust while retaining its tender and juicy interior. The accompanying curry gravy is a captivating blend of aromatic spices, creamy coconut milk, and tangy tomatoes, enveloping the chicken in a rich and savory embrace. This delectable dish is a testament to the culinary creativity that arises from the fusion of diverse cuisines. Accompanying the main recipe are variations that cater to different dietary preferences and flavor profiles. For those seeking a vegetarian alternative, the recipe offers a succulent Vegetarian Paillard with Curry Gravy, where succulent and meaty mushrooms replace the chicken, providing a hearty and flavorful experience. Additionally, for those with gluten sensitivities, there's a dedicated Gluten-Free Chicken Paillard with Curry Gravy recipe, ensuring that everyone can savor this delectable dish without compromise.

Let's cook with our recipes!

CHICKEN PAILLARD



Chicken Paillard image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 10

4 small whole chicken breasts or 2 large*
Extra-virgin olive oil, for drizzling, plus 2 tablespoons
4 sprigs fresh thyme, stripped and finely chopped, about 2 tablespoons
2 tablespoons fresh chopped flat-leaf parsley, a handful
1 lemon zested and juiced
Coarse salt and black pepper
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups chicken stock or chicken broth
1 sack, 5 ounces, mixed baby salad greens, available in produce section

Steps:

  • Preheat a large nonstick skillet over medium high heat. Arrange the chicken in a shallow baking dish and drizzle meat with extra-virgin olive oil to just coat the chicken, about 1 1/2 tablespoons, total. Combine chopped herbs and lemon zest and sprinkle over the chicken. Season the chicken with salt and pepper. Using your hands, rub the chicken and coat evenly with the herbs and seasonings. Wash hands with hot water and soap. Using tongs, transfer chicken in a single layer to hot skillet and cook chicken cutlets 3 or 4 minutes on each side. Cover cooked chicken loosely with foil to keep warm and repeat with remaining cutlets.
  • Return pan to heat and add butter. When the butter melts, add flour to the butter and cook, stirring with whisk, a minute or 2 to make a light roux. Whisk in chicken broth. When broth thickens to just coat the back of a spoon, remove pan from heat and turn off burner.
  • Toss salad greens with lemon juice and coarse salt. Drizzle 2 tablespoons extra-virgin olive oil around the bowl and re-toss greens.
  • To serve, cover the bottom of a dinner plate with warm sauce. Top with a small pile of salad greens and 2 chicken cutlets.
  • *sprinkle a little water in four medium size resealable food storage baggies, place 1 chicken breast in each bag and seal it up pushing out excess air. Using the bottom of a heavy pot or pan, pound each breast until flat but not so much that it wants to bust out of the bag. Lay these down flat in your freezer. Next time you are having a hunger attack, remove your prepared chicken piallard from the freezer placing in a large bowl in the sink. Turn on the cold water over the bowl in a slow steam, you will be amazed how fast they will defrost. Once defrosted remove the bags from the water, pat them dry and with a knife or scissors cut open 2 connecting sides of the bag, and they are ready for you to prepare as per recipe directions.

CHICKEN PAILLARD WITH CURRIED OYSTER MUSHROOMS



Chicken Paillard With Curried Oyster Mushrooms image

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.

Provided by Melissa Clark

Categories     dinner, easy, quick, weekday, main course

Time 25m

Yield 4 servings

Number Of Ingredients 9

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 1/2-inch pieces
2 tablespoons fresh chopped basil
2 garlic cloves, minced
2 scallions, white and light green parts only, thinly sliced

Steps:

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

Nutrition Facts : @context http, Calories 160, UnsaturatedFat 1 gram, Carbohydrate 5 grams, Fat 3 grams, Fiber 2 grams, Protein 28 grams, SaturatedFat 1 gram, Sodium 405 milligrams, Sugar 1 gram, TransFat 0 grams

CHICKEN PAILLARD WITH LEMON-CAPER SAUCE



Chicken Paillard with Lemon-Caper Sauce image

Similar to chicken piccata, this recipe is easy yet delicious. "Paillard" is a French technique of pounding meat flat before cooking. It works well for chicken breasts because they become tender and cook more quickly, before they get a chance to dry out. (Bonus: more surface area to drench with a delicious lemon-caper sauce.)

Provided by Michael Ruhlman

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 12

4 chicken breasts, boneless and skinless
kosher salt
Freshly ground black pepper
8 teaspoons Dijon mustard, divided (optional), preferably Maille brand
Chopped tarragon leaves (optional), about ¼ cup
1 cup all-purpose flour
3 tablespoons vegetable oil, or another neutral oil
1 large shallot
4 lemon wheels, thinly sliced
1/2 cup dry white wine
3 tablespoons unsalted butter
2 tablespoons capers, drained

Steps:

  • Prepare chicken breasts: Lay the chicken between two large sheets of plastic wrap. With a meat mallet or heavy sauté pan, pound each breast to a ½-inch thickness. Salt each breast liberally, sprinkling from a height to ensure even distribution, then season with pepper. Flip each breast and season the other side. If using mustard and tarragon, spread about 2 teaspoons of mustard and 1 tablespoon chopped tarragon leaves on one side of each breast.Spread flour onto a dinner plate. Dredge breasts by coating them completely with flour, then shake off any excess. (They should be lightly dusted.) Set aside. Repeat with remaining breasts.
  • Pan-fry chicken: Place skillet over high heat. While it's heating, trim, halve, and peel the shallot. When the skillet begins to smoke, add oil. When the oil begins smoking, gently place the chicken breasts in the pan in an even layer, so that they do not overlap. (You may need to work in batches if your skillet is smaller.) Allow them to cook undisturbed until they are nicely browned on the first side, about 3 minutes. Do not move the chicken around while it cooks, or the crust will stick to the pan. Meanwhile, mince the shallot.After the first side is browned, flip the breasts and finish cooking, 2-3 minutes. (Depending on the strength of your range, you may need to turn the heat down so the flour doesn't burn.) When they are just cooked through and have only a little give when pressed with a finger, 6-8 minutes total, transfer them to a wire rack over a rimmed baking sheet.
  • Lower the heat to medium. Add the minced shallot and stir with a wooden spatula. Add the lemon wheels and a pinch of salt; stir, but do not flip the lemons (they'll caramelize better if left to cook on one side). Scrape up any bits of flour and fat at the bottom of the pan. Once the shallots are caramelized and the lemons have begun to brown, about 2-3 minutes, add the wine and stir. When about half the wine has cooked off, turn the heat to high. Add the butter to the pan one tablespoon at a time, shaking and moving the pan continuously until all the butter has melted and emulsified into the sauce. Add the capers, stir, and remove pan from heat. Transfer chicken to a platter, then spoon the sauce over each breast. Arrange lemon wheels on top and serve immediately.

CHICKEN PAILLARD



Chicken Paillard image

This is a super-easy dinner and very refreshing for an outdoor barbeque or spring dinner. The lemon adds a fresh taste to a simple chicken dish.

Provided by Megan

Categories     Salad

Time 34m

Yield 4

Number Of Ingredients 14

4 (6 ounce) skinless, boneless chicken breast halves
⅓ cup dry white wine
1 lemon, juiced
1 small shallot, chopped
2 teaspoons extra-virgin olive oil
1 clove garlic, crushed
1 lemon, juiced
1 tablespoon red wine vinegar
1 tablespoon extra-virgin olive oil
2 teaspoons lemon zest
½ teaspoon freshly ground black pepper, divided
½ teaspoon salt, divided
4 cups trimmed arugula
8 ounces cherry tomatoes, halved

Steps:

  • Pound chicken breasts on a work surface using a meat tenderizer or heavy pan to 1/4-inch thick. Whisk wine, juice of 1 lemon, shallot, 2 teaspoons olive oil, and garlic together in a shallow bowl. Add chicken breasts; marinate for 15 minutes.
  • Whisk juice of 1 lemon, vinegar, 1 tablespoon olive oil, and lemon zest together in a large bowl; stir in 1/4 teaspoon salt and 1/4 teaspoon pepper. Add arugula and tomatoes; toss to combine.
  • Preheat an outdoor grill for high heat and lightly oil the grate, or heat a skillet over high heat.
  • Remove chicken from marinade; season with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.
  • Cook chicken on preheated grill until golden brown and just cooked through, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Plate chicken with arugula salad on top.

Nutrition Facts : Calories 280.4 calories, Carbohydrate 5.6 g, Cholesterol 96.9 mg, Fat 10.1 g, Fiber 1.2 g, Protein 36.6 g, SaturatedFat 2 g, Sodium 387.5 mg, Sugar 0.8 g

GRILLED CHICKEN PAILLARD WITH ARUGULA AND SHAVED PECORINO



Grilled Chicken Paillard with Arugula and Shaved Pecorino image

Provided by Katie Lee Biegel

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 8

4 boneless, skinless chicken breast halves
Extra-virgin olive oil
Salt and freshly ground black pepper
1/4 teaspoon garlic powder
Grated zest and juice of 1/2 lemon
1/2 teaspoon grainy mustard
8 cups arugula or mixed greens
Shaved Pecorino Romano cheese

Steps:

  • Preheat an outdoor grill to high. (If you hold your hand about 3 inches from the grill grate, you should have to move it within 3 seconds.)
  • Arrange a chicken breast between two sheets of plastic wrap. Using a meat mallet or small heavy pan, pound the chicken evenly until it is 1/4 inch thick. Remove the plastic wrap and repeat with the remaining chicken breasts; put the paillards on a baking sheet and brush both sides of each piece lightly with oil. In a small bowl, combine 1 teaspoon salt, 1/2 teaspoon pepper and the garlic powder and sprinkle it evenly over both sides of the chicken pieces.
  • Lightly oil the grill grate with an oil-soaked towel. Grill the chicken, turning once, until cooked through and grill marks appear, about 2 minutes per side. Transfer to a clean platter.
  • In a large bowl, whisk the lemon zest and juice, mustard and 2 tablespoons oil until combined; season with salt and pepper to taste. Add the arugula to the bowl and toss to evenly coat.
  • Put a piece of chicken on each of four plates and top with a mound of arugula. Garnish with cheese and more pepper to taste and serve immediately.

Nutrition Facts : Calories 211, Fat 8 grams, SaturatedFat 2 grams, Cholesterol 91 milligrams, Sodium 318 milligrams, Carbohydrate 2 grams, Fiber 1 grams, Protein 30 grams, Sugar 1 grams

CHICKEN PAILLARD WITH CHIVE AND MUSTARD SAUCE DIANE



Chicken Paillard with Chive and Mustard Sauce Diane image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 10

4 6 ounce chicken breasts, butterflied and pounded with a meat tenderizer to 1/4inch thick
Salt and freshly ground black pepper to taste
2 tablespoons unsalted butter
3 tablespoons chopped shallots
2 ounces fine brandy
1/4 cup white wine
1 tablespoon Dijon mustard
3/4 cup veal stock
1/2 cup heavy cream
3 tablespoons chopped fresh chives

Steps:

  • Since each pounded, flattened chicken should have a large circumference, it will be necessary to cook the four breasts one at a time, setting each aside on a warm platter as you finish those that remain or use two pans to cook two simultaneously.
  • Season the chicken with salt and pepper. Heat a large, heavy skillet over medium heat. Add 1/2 tablespoon of butter to the hot pan and heat the butter until it begins to foam. Add the first
  • breast and sear, cooking for 3 to 4 minutes on a side before turning it over and allowing another 4 minutes on the second side. Remove the chicken from the pan and place on a warm platter. Repeat for the remaining chicken breasts, adding butter to the pan and sauteeing both sides. After all the chicken has been cooked and removed from the pan, add the shallots and cook two minutes until translucent. Lower the heat, move the pan away, and cautiously add the brandy. Being careful not to flame the brandy, return the pan to the stove, and over low heat, allow it to cook off. Add the white wine to the pan, raise the heat, and bring quickly to the boil. Stir in the mustard. Allow this to cook for 1 minute before adding the veal stock. Cook for 2 to 3 minutes more. Add the cream. Bring just to the boil. Remove from the heat and stir in the chives.
  • Place the ovenproof platter of chicken breasts in a preheated 350 degree oven for 1 to 2 minutes to reheat them very quickly before placing them on individual dishes and topping with some of the Diane Sauce. Serve with garlic mashed potatoes.

GRILLED CHICKEN PAILLARD WITH LEMON AND BLACK PEPPER AND ARUGULA-TOMATO SALAD



Grilled Chicken Paillard with Lemon and Black Pepper and Arugula-Tomato Salad image

Provided by Bobby Flay

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 12

1/4 cup freshly squeezed lemon juice
1 small shallot, chopped
1/4 cup pure olive oil
1/4 teaspoon coarsely ground fresh black pepper
4 boneless, skinless, chicken breasts, pounded thinly
Salt
1/2 pound arugula
2 ripe beefsteak tomatoes, diced
1 small red onion, peeled, halved and thinly sliced
2 tablespoons red wine vinegar
2 tablespoons extra-virgin olive oil, plus additional for garnish
Lemon halves, for garnish

Steps:

  • Whisk together lemon juice, shallot, olive oil and black pepper in a large baking dish. Add the chicken, turn to coat and marinate in the refrigerator for 30 minutes.
  • Preheat grill to high. Remove chicken from marinade, season with salt on both sides and grill for 2 to 3 minutes per side or until golden brown and just cooked through.
  • Combine arugula, tomatoes and onions in a large bowl, toss with the vinegar and oil and season with salt and pepper, to taste. Place each paillard on a large plate, drizzle with extra-virgin olive oil and top with some of the arugula-tomato salad. Garnish with lemon halves.

CHICKEN PAILLARD WITH CREAMY PARMESAN SALAD



Chicken Paillard with Creamy Parmesan Salad image

Provided by Tyler Florence

Categories     main-dish

Time 46m

Yield 4 servings

Number Of Ingredients 19

4 boneless, skinless chicken breasts
1 cup all-purpose flour
4 eggs, whipped slightly with splash milk
2 cups panko bread crumbs
Salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
2 anchovy fillets
2 egg yolks*
2 clove garlic, smashed
2 lemons, juiced
1/2 cup extra-virgin olive oil
1/4 cup freshly grated Parmesan
Salt and freshly ground black pepper
1 cup organic grape tomatoes, halved
1 bag fresh baby arugala
1/2 pound fresh mozzarella cheese, boccancini, halved
Shaved Parmesan, for garnish
Lemon wedges, for garnish
Extra-virgin olive oil, for drizzling

Steps:

  • For the chicken:
  • Begin by pounding out the chicken breast gently between 2 pieces of plastic wrap.
  • Prepare a breading station with flour, whisked eggs and milk, and panko crumbs. Season all with salt and pepper. Coat the breasts in flour, egg then panko. Lay the coated breasts out on a flat tray and refrigerate to let the crust dry out (about 10 minutes) this will ensure there is less moisture and less chance your coating will break when frying.
  • Shallow fry the paillard in hot oil for approximately 2 to 3 minutes per side depending on how thick the breasts are. Drain well, season with salt and set aside when done.
  • For the dressing:
  • Put the anchovies, egg yolks, garlic, lemon juice, and water into a blender and process for 30 seconds until the mixture is smooth. With the blender running, pour the olive oil in slowly for the dressing to emulsify. Stir in the Parmesan, season with salt and a couple of grinds of black pepper; set aside. (Refrigerate the dressing if you will not be using it right away.)
  • Prepare the salad by splitting the grape tomatoes in half through the middle lengthwise, mixing all ingredients in a large mixing bowl. Add the dressing and toss the salad well.
  • To serve lay the warm, crispy chicken paillard on the base of the plate and top with the salad. Garnish with shaved parmesan cheese, a wedge of lemon and a drizzle of olive oil.
  • *RAW EGG WARNING
  • Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs
  • Due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

CHICKEN PAILLARD WITH ARUGULA AND APPLE



Chicken Paillard with Arugula and Apple image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 35m

Yield 2 servings

Number Of Ingredients 18

2 boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper
1 cup all-purpose flour
1 cup almond flour
1 tablespoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
3 large eggs
4 tablespoons clarified butter
4 tablespoons olive oil
1 clove garlic, smashed
1 sprig fresh rosemary
1/4 cup sour cream
1 tablespoon chardonnay vinegar
1 teaspoon honey
1 teaspoon poppy seeds
3 cups wild arugula
1/2 Gala apple, sliced

Steps:

  • One at a time, put the chicken breasts between 2 sheets of plastic wrap and flatten to an even 1/2-inch thickness with a meat mallet. Sprinkle on both sides with salt and black pepper. Set aside.
  • Add the all-purpose flour to a baking dish. In another baking dish, stir together the almond flour, paprika, garlic powder, onion powder and 1/2 teaspoon salt. In a small bowl, whisk together the eggs with 2 tablespoons water. Dredge both sides of the chicken breasts first in the AP flour, then the egg mixture and finally the almond flour mixture. Place the coated chicken back on the baking sheet.
  • Heat a large ovenproof skillet over medium-high heat. (Depending on the size of the breasts, you may need two skillets.) Add the butter and 2 tablespoons oil to the skillet. Add the garlic and rosemary and cook to infuse the oil, about 1 minute. Remove the rosemary and garlic from the skillet. Make sure the oil is hot enough to be quivering in the skillet, then add the chicken by placing it in and releasing it away from you. Shake the skillet to ensure it doesn't stick. (You can add the rosemary sprig back to the skillet if you want to infuse more flavor.) Cook until the chicken begins to brown, 3 to 4 minutes, then flip the chicken and cook until the other side is browned, another 3 to 4 minutes. Remove the chicken from the skillet and drain on a half-sheet tray fitted with a rack.
  • In a medium bowl, whisk together the sour cream, vinegar, honey, poppy seeds and 2 tablespoons water. Set aside. Season the arugula with the remaining 2 tablespoons olive oil and salt and pepper to taste and toss. Add the apple slices and toss to coat. Plate the chicken and serve with the arugula salad. Drizzle the salad with the poppy seed sour cream. Serve immediately.

PUNJABI CHICKEN IN THICK GRAVY



Punjabi Chicken in Thick Gravy image

This is a type of chicken curry in a thick gravy with a nice spicy flavor, but is not too hot. You may adjust the 'heat' by adding more serrano peppers. Serve over rice, or with chapatti or roti.

Provided by //^_^\\ Chatterjee

Categories     World Cuisine Recipes     Asian     Indian

Time 1h30m

Yield 8

Number Of Ingredients 15

2 tablespoons vegetable oil
2 tablespoons ghee (clarified butter)
8 chicken legs, skin removed
1 teaspoon cumin seeds
1 onion, finely chopped
5 cloves garlic, minced
2 tablespoons minced fresh ginger root
1 small tomato, coarsely chopped
1 tablespoon tomato paste
1 tablespoon garam masala
1 tablespoon ground turmeric
1 teaspoon salt, or to taste
1 serrano chile pepper, seeded and minced
1 cup water
¼ cup chopped fresh cilantro

Steps:

  • Heat the oil and ghee in a large pot over medium heat. Cook the cumin seeds in the oil until the seeds begin to change color.
  • Stir in chopped onion onion; cook and stir until onion has softened and turned translucent, about 5 minutes. Add the garlic and ginger; continue cooking until the onions brown, about 5 minutes more.
  • Mix in the chopped tomato, tomato paste, garam masala, turmeric, salt, serrano pepper, and water; simmer 5 minutes. Lay the chicken into the sauce; mix gently to coat the legs. Cover pan and reduce heat to medium-low. Cook until chicken is no longer pink near the bone, about 40 minutes. Garnish with cilantro to serve.

Nutrition Facts : Calories 324.9 calories, Carbohydrate 4.3 g, Cholesterol 102.2 mg, Fat 21.5 g, Fiber 1.1 g, Protein 27.7 g, SaturatedFat 6.5 g, Sodium 394.5 mg, Sugar 1.2 g

CHICKEN PAILLARDS WITH LEMON-BUTTER SAUCE



Chicken Paillards with Lemon-Butter Sauce image

Before making this dish, read our handy instructions on how to make chicken paillards.Lemon segments give this dish great flavor. To segment the fruit, cut away all the peel and white pith. Then slice along the membranes. Serve the chicken and sauce over fresh spinach.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Number Of Ingredients 7

4 chicken paillards (from 2 breast halves)
Salt and pepper
1 tablespoon extra-virgin olive oil
1 tablespoon plus 2 to 3 tablespoons cold unsalted butter (cut into small pieces)
1/4 cup minced or sliced shallot
Segments and juice of 2 lemons
3/4 cup low-sodium chicken stock

Steps:

  • Season chicken paillards on both sides with salt and pepper. Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat until butter foams. Add two paillards, and saute on one side until golden brown, about 2 minutes. Reduce heat to medium. Flip, and saute paillards until cooked through, about 2 minutes. Transfer to a plate. Raise heat to medium-high, and repeat with two remaining paillards.
  • Add shallot to skillet, and cook over medium heat, adding oil or butter as needed, stirring often, until golden, about 1 minute. Raise heat to medium-high. Add lemon segments and juice, chicken stock, and any plate juices, and deglaze the pan, scraping brown bits from bottom with a wooden spoon. Simmer until sauce reduces by half, about 3 minutes. Gradually stir in remaining 2 to 3 tablespoons butter until just melted. Season to taste.

CURRY CHICKEN IN GRAVY



Curry Chicken in Gravy image

I've been cooking curry chicken this way for a long time. This is my version of curried chicken. I have warn you that this is not very health conscious. I make this only once or twice a year, but it's so good and simple to make.

Provided by jody 5

Categories     Chicken Thigh & Leg

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 6

4 -6 fresh chicken thighs (with skin)
2 cups unbleached all-purpose flour
3 tablespoons curry powder
2 (10 1/2 ounce) cans cream of chicken soup
2 tablespoons butter
1 1/2 cups milk

Steps:

  • Wash chicken.
  • In a medium bowl combine flour and 2 Tablespoons of curry powder; mix well.
  • Coat chicken well with flour mixture.
  • In a large fry pan or cast iron pan melt butter on a medium heat. Do not burn butter.
  • When butter is hot add chicken to pan giving plenty room to turn chick easily.
  • After chicken is added to pan turn heat to medium high.
  • Fry chicken til done (about 20 minutes) flipping every 5 minutes.
  • When chicken is done remove chicken to large bowl or serving plate turn heat to low.
  • In a large bowl combine soup, milk and 1 Tablespoon of curry powder mix well.
  • Add soup to pan with chicken drippings; stir well and warm through.
  • Pour soup over chicken. I pour half the soup over the the chicken and save the other half for gravy for the whipped potatoes.
  • Serve hot. ENJOY.

Tips:

  • To ensure the chicken paillards cook evenly, use a meat mallet to pound them to an even thickness.
  • For a crispy crust, dredge the chicken paillards in flour, eggs, and breadcrumbs before pan-frying.
  • When pan-frying the chicken paillards, use a combination of butter and olive oil to prevent the butter from burning.
  • To make the curry gravy, use a good quality curry powder and coconut milk for a rich and flavorful sauce.
  • Serve the chicken paillards with the curry gravy, rice, and a side of vegetables for a complete meal.

Conclusion:

Chicken paillard with curry gravy is a quick and easy weeknight meal that is sure to please the whole family. The chicken is tender and juicy, the curry gravy is rich and flavorful, and the rice and vegetables round out the meal perfectly. This dish is also a great way to use up leftover chicken.

If you're looking for a new and exciting way to cook chicken, give this recipe a try. You won't be disappointed!

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