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

Ingredients

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