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Chicken Paillard, crushed potatoes and mushroom cream Recipe

A flattened chicken breast with a baby potato salad and roasted mushroom sauce finished with tarragon. A great quick dish.

  • Preparation
    10mins
  • Cooking time
    25mins
  • Rest time
    0mn
Rate this recipe
(2 votes) 5/5
Ingredients
Pour people
  • Chicken breast(s) (150g) - skinless : 6 whole
  • For the vegetables
  • Baby potato(es) : 900 g
  • Spring onion(s) : 3 whole
  • Olive oil : 70 ml
  • Maldon salt : 5 pinch(es)
  • For the sauce
  • Fresh mixed wild mushroom(s) : 250 g
  • Tarragon : 0.25 bunch
  • Dijon mustarde : 10 g
  • Double cream : 300 ml
  • Maldon salt : 3 pinch(es)
  • Freshly ground black pepper : 3 Turn
Method
  • 1. FOR THE VEGETABLES

    Put potatoes in cold salted water, bring to boil, reduce heat and simmer until tender.
    Thinly slice spring onions
    Drain potatoes and crush with a fork and mix with olive oil, spring onions and season with salt to taste.

  • 2. FOR THE CHICKEN

    Pound skinless chicken breast, drizzled with olive oil, between two pieces of cling film, with a rolling pin or heavy based pot, until even, about 2 cm thick.
    Get a pan or grill very hot and cook on either side for about 1 minute each.
    Once cooked through, place directly on plate that you will serve this on.

  • 3. FOR THE SAUCE

    Clean and cut your mushrooms to bite sized pieces.
    Pick tarragon leaves from stems and slice them.
    Add mushrooms to the same hot pan you cooked your chicken breast in with a bit more oil and roast until golden.
    Add dijon and cream, bring to the boil and season with salt and pepper to taste.
    Finish with sliced tarragon.

  • 4. TO PLATE

    Put a few piles of the potato salad on top of the cooked chicken and drizzle the mushroom sauce around.

Chef's tip

«The garnish for this dish can be changed with whatever is in season, to your liking or simply whatever you have in your fridge. »

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