Tiffany Derry's Chicken Paillard with Radicchio

Name: Tiffany Derry's Chicken Paillard with Radicchio
Total time: 45 min
Ingredients: 2 Chicken breast, boneless skinless; 2 tbsp Canola oil; 1 ½ tsp Salt; Black pepper, ground; ¼ cups Champagne vinegar; 2 tbsp Dijon mustard; 1 tbsp Brown sugar; 1 clove Garlic, minced; Lemon; ½ cups Blended oil; 2 cups Arugula; 1 head Boston lettuce; 1 head Radicchio, sliced; 1 sprig Tarragon, chopped; ½ bunches Chive, thinly sliced; Pickled red onion, for garnish, recipe follows; 2 cups Red wine vinegar; 1 tbsp Sugar; 2 tsp Celery seed; 1 tsp Mustard seed; 1 tsp Peppercorn; 1 Red onion, thinly sliced

By Food Network · 45 min

Ingredients

Chicken breast · boneless skinless2
Canola oil2 tbsp
Salt1 ½ tsp
Black pepper · ground
Champagne vinegar¼ cups
Dijon mustard2 tbsp
Brown sugar1 tbsp
Garlic · minced1 clove
Lemon
Blended oil½ cups
Arugula2 cups
Boston lettuce1 head
Radicchio · sliced1 head
Tarragon · chopped1 sprig
Chive · thinly sliced½ bunches
Pickled red onion · for garnish, recipe follows
Red wine vinegar2 cups
Sugar1 tbsp
Celery seed2 tsp
Mustard seed1 tsp
Peppercorn1 tsp
Red onion · thinly sliced1

Instructions

Preheat a grill to medium-high heat.
Pound each chicken breast between two sheets of plastic wrap with a meat mallet until about 1/4 inch thick. Brush both sides with the canola oil and season with salt and pepper.
In a bowl, whisk the champagne vinegar, Dijon mustard, brown sugar, garlic, lemon zest, lemon juice, salt and pepper. Slowly whisk in the blended oil until emulsified.
Grill the chicken 3 to 4 minutes per side, until it has clear grill marks and reaches 165°F inside. Baste with some vinaigrette, remove from heat and rest for 5 minutes.
In a large bowl, toss the arugula, frisée, radicchio, tarragon and chives with the vinaigrette, and season with salt and pepper. Keep some vinaigrette aside for drizzling.
Place the chicken on a serving plate, top with the greens, garnish with pickled red onions and drizzle with the remaining vinaigrette around the plate.
For the pickled red onions: combine the red wine vinegar, water, sugar, celery seeds, salt, mustard seeds and peppercorns in a small saucepan. Bring to a boil, then simmer for 5 minutes.
Place the thinly sliced red onion in a large heatproof bowl, pour the hot pickling liquid over it, and let stand at room temperature for 10 minutes.

Summarized from Food Network's video. Watch it for the details.

Watch the recipe video

More recipes with

Garlic Onion Lemon Brown sugar Red onion Chicken breast Lettuce Arugula

Cook with what's in your fridge

Empty My Fridge shows the recipes you can make with the food you already have, and reminds you before it goes off.

Get it on Google Play Open in the web app