Herb crusted chicken paillard with carrot and potato spaghet

4 servings

Ingredients

Quantity Ingredient
6 Skin-on chicken breasts - (6 oz ea); 2 reserved
For leftovers
½ cup Chopped flat parsley
¼ cup Chopped cilantro
6 Scallions; sliced 1/8\"
Salt; to taste
Freshly-ground black pepper; to taste
Canola oil; to cook
=== HONEY-LEMON GRASS GLAZE ===
Canola oil; to cook
6 Lemon grass stalks; white part only, finely minced
1 tablespoon Minced ginger
1 large Shallot; minced
½ cup Riesling or Gewurztraminer wine
Juice and zest of 1 lemon
2 cups Chicken stock
2 tablespoons Lychee honey
1 tablespoon Butter
Salt; to taste
Freshly-ground black pepper; to taste
=== CARROT AND POTATO SPAGHETTI ===
2 larges Carrots; peeled, cut into
Spirals with a turning slicer
1 large Potato; peeled, cut into
Spirals with a turning slicer
½ teaspoon Ground cumin
2 tablespoons Butter
Salt; to taste

Directions

Wrap the chicken in plastic and pound very thin. Season with salt and pepper. Mix the herbs together on a plate and dredge the chicken with the herbs. In a hot skillet coated with oil, pan sear the chicken golden brown on both sides, about 3 minutes a side.

For the Honey-Lemon Grass Glaze: In a medium-hot, non-reactive sauce pan, lightly coat the pan and sautee the lemongrass, ginger and shallots until soft, about 5 minutes. Season with salt and pepper. Deglaze with wine and reduce by 80 percent. Add the juice, stock and honey and reduce by 50 percent. Whisk in the butter and check for seasoning. Puree with a hand blender to a smooth consistency.

For the Carrot And Potato Spaghetti: In a large non-stick skillet, add butter and melt on medium-low heat. Add carrots and potato and sautee.

Season with cumin and salt. Cook until soft, about 10 minutes. Keep heat on medium-low or the potatoes could burn.

For Plating: Place a small pile of the 'spaghetti'. Hide with chicken paillard and glaze the top with the sauce. Garnish with lemon zest.

This recipe yields 4 servings.

Source: "EAST MEETS WEST with Ming Tsai - (Show # MT-1B27) - from the TV FOOD NETWORK" S(Formatted for MC5): "11-02-1999 by Joe Comiskey - jcomiskey@..."

Per serving: 138 Calories (kcal); 9g Total Fat; (58% calories from fat); 2g Protein; 12g Carbohydrate; 23mg Cholesterol; 1181mg Sodium Food Exchanges: ½ Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1½ Fat; 0 Other Carbohydrates Recipe by: Ming Tsai

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