Chicken Paillards With New Potato-Artichoke Mash and Lemon-Herb Reduction

Chicken Paillards With New
Potato-Artichoke Mash
and Lemon-Herb Reduction

Serves 4. Recipe is from the National Chicken Council.

1½ to 2 lbs. thin-sliced chicken cutlets (or boneless chicken pieces, either breast halves or thighs, pounded flat)

1 lb. new potatoes, unpeeled and scrubbed

½ cup skim milk

2 tbls. butter, divided

1 clove garlic, minced

¼ cup flour

2 tsps. salt, divided

½ tsp. freshly ground black pepper

1 tsp. paprika

2 tbls. olive oil

1 cup low-sodium chicken broth

Zest of 1 lemon

2 tbls. fresh lemon juice

3 tbls. fresh tarragon, minced and divided

1 (15-oz.) can artichoke hearts, drained

1. Preheat oven to 200 degrees. In medium-size saucepan over medium-high heat, gently boil potatoes until just cooked through, about 10 to 15 minutes. Remove from heat, cover and set aside.

2. In small saucepan over low heat, warm milk, one tablespoon butter and garlic pieces until butter is melted. Remove from heat and keep warm.

3. Heat olive oil in large nonstick skillet over medium-high heat. Combine flour, 1 teaspoon salt, pepper and paprika in shallow bowl. Coat each chicken cutlet in flour mixture; add to pan. Sauté chicken in batches until each is golden brown and cooked through, about 3 or 4 minutes per side (depending on thickness). Remove chicken to oven to keep warm.

4. Drain any fat left in pan and warm to high heat. Add broth, stirring to scrape up any browned bits. Reduce heat to medium-high, add lemon zest, lemon juice and two tablespoons minced tarragon. Simmer 5 to 7 minutes, until liquid has reduced.

5. Drain potatoes. Add artichokes to pot. Mash roughly and add hot milk mixture. Add remaining salt and continue to mash potato mixture until well combined. Taste for seasoning and correct if necessary.

6. Remove skillet from heat. Whisk remaining butter into lemon-herb broth and stir to incorporate. Taste for seasoning and correct if necessary.

7. Place a dollop of potato-artichoke mixture on each plate. Place one chicken paillard next to the mash on each plate. Drizzle a spoonful of the lemon-herb reduction and garnish with some of the remaining tarragon. Serve immediately, passing remaining sauce in a small pitcher.