Thursday, May 27, 2010
I already told you I don't like salad. Here's another jaw-dropper for you - I don't like chicken breast. Nope. Life's too short to be eating white meat. How do you instantly improve a chicken breast recipe? Substitute chicken thighs.
That being said, this Chicken Paillard with Curried Oyster Mushrooms was not as tasteless as I had feared. Twenty minutes in the oven was all it needed, and that's what all it got. The meat was still fairly juicy. However, the curried oyster mushrooms were definitely the star, and maybe even bordered on diva status - they were kind of a bit much on their own, and if I had it to do over again, I'd reduce the salt. With the blander chicken, though, it still made for a good mouthful. I'd love to use the curried mushrooms again in some sort of pasta or rice dish. I love me some oyster mushrooms.
Oh, and here's a tip. When you go to the store, and they have both chicken breasts for sale and chicken paillards for sale, the only difference is that paillards are more expensive. Take the chicken breasts home, slice them in half horizontally and ta-da! chicken paillards. Grocery store hustlers.