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Recipes Sauces Savory Sauces
Recipes Sauces Savory Sauces
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| Servings: | 4 |
| Author Notes: | Boneless chicken breasts, like boneless pork or veal, can be pounded into thin, even cutlets -- sometimes called paillards -- to ensure rapid cooking by grilling or sautéing. Adjust the weight of the mallet and strength of the blow to match the meat. Chicken, for example, requires a more delicate touch than pork. Be careful not to tear or overstretch the meat while pounding it. |
| Ingredients: |
4 tablespoons unsalted butter 2 tablespoons ground almonds 1 tablespoon fresh orange juice 1 teaspoon fresh thyme leaves 1/2 teaspoon grated orange zest 1/4 teaspoon salt 1/8 teaspoon freshly ground pepper 4 boneless, skinless chicken breasts vegetable oil for brushing |
| Instructions: |
For the orange-thyme butter, blend the ingredients in a small bowl. Transfer onto a piece of plastic wrap. Roll into a 1-inch cylinder and secure the ends by twisting. Chill until firm, about 2 hours.
Trim the chicken breasts of excess fat. Pull away the tenderloin from the underside of each breast and reserve for another use. Make a cut through the thickest part of the breast to butterfly it. Open each breast between sheets of parchment or plastic wrap and pound it to an even 1/4-inch thickness to make a paillard. Prepare a grill for a hot fire. Season the paillards with salt and pepper and brush lightly with oil. Grill on the first side until marked, 1-2 minutes. Tun and grill on the second side until the edges of the paillards are white and the surfaces appear moist -- 1 to 2 minutes more. Top each paillard with a slice of the compound butter and serve. |
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