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      RECIPE TITLE "Chicken Paillards with Herb Vinaigrette"  Excerpted fromThe Hudson River Valley Cookbook: A Leading American Chef Savors the Region's Bounty  Copyright © by Waldy Malouf, All Rights Reserved

    yields serves 4time--- difficulty easy

    A paillard is a piece of meat, fish, or poultry that has been pounded between two pieces of wax paper into a very thin sheet. Veal, beef, venison, swordfish, and chicken all make good paillards. Quick, easy, and delicious, paillards cook in 2 minutes on a griddle or grill. Have the rest of the meal ready and on the table when you start to cook them.


    • Four 6- to 8-ounce whole boneless chicken breasts
    • 1/2 cup chopped fresh herbs: a mixture of basil, thyme, rosemary, chives, and tarragon (1/4 cup for the vinaigrette and 1/4 cup for the chicken)
    • FOR THE CHICKEN Coarse salt and freshly ground pepper 1/4 cup chopped herbs (see above) 2 tablespoons minced shallot
    • FOR THE HERB VINAIGRETTE 1 tablespoon white wine 1 tablespoon white wine vinegar 1 teaspoon lemon juice 4 tablespoons extra virgin olive oil Coarse salt and freshly ground pepper 1/4 cup chopped fresh herbs (see above)


    Have the butcher prepare the paillards: Tell him to cut the chicken breasts in half lengthwise and remove the tenderloin from each. Put each breast piece between two pieces of wax paper and pound 1/4 inch thick. Leave the chicken on the wax paper. Reserve the tenderloins for another use. Prepare the chicken: Season the exposed side of each chicken breast with salt and freshly ground paper and pat some chopped herbs and shallots onto each piece. let the chicken sit for 15 minutes or so. Make the vinaigrette: Put all the ingredients in a jar and shake vigorously. Set a platter next to the stove. Set the vinaigrette nearby. Heat a griddle hot. Dip a paper towel in olive oil and wipe the surface of the griddle with it. Place as many pieces of chicken as will fit, herb side down, on the griddle and press down firmly on the wax paper to be sure the whole surface of the chicken is touching the griddle. Immediately peel off the wax paper. The chicken will begin turning white around the edges and within a minute the entire surface will be almost white, with just a little pink showing. Using a spatula, carefully but quickly detach the chicken from the pan and flip it. After 15 seconds, put the chicken, herb side up, on the platter. Immediately cook the remaining chicken, put it on the platter, and drizzle the vinaigrette over all.

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