Chicken Paillard With Curried Oyster Mushrooms
- Total Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons extra-virgin olive oil, more for greasing pan and for drizzling
- 2boneless, skinless chicken breast halves, (8 ounces each)
- 1teaspoon kosher salt, more to taste
- Freshly ground black pepper
- 1teaspoon curry powder, more to taste
- 7ounces oyster mushrooms, cut into ½-inch pieces
- 2tablespoons fresh chopped basil
- 2garlic cloves, minced
- 2scallions, white and light green parts only, thinly sliced
Nutritional analysis per serving (4 servings)
220 calories; 10 grams fat; 2 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 5 grams carbohydrates; 2 grams dietary fiber; 1 gram sugars; 28 grams protein; 420 milligrams sodium
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
- 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.
- Step 2
In a bowl, toss mushrooms with curry powder, salt, basil, garlic, scallions and 2 tablespoons oil.
- 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.
Private Notes
Comments
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.
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
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.
Very different, easy, and unexpectedly good. And WW-friendly!
Delicious! I paired it with Ligurian Risotto. Great combination.
This resulted in very juicy chicken breasts. But I would advise cutting back on the amount of salt added to the vegetable mixture and recommending using a light hand when salting the chicken breasts.