WEEKDAYS 1e|12c|p

Michael Symon's Chicken Paillard with Cheesy Hash Browns

Michael Symon
Servings: 5
1 to 30 min

This grab bag dish is better than most planned meals!

  • Ingredients
  • step-by-step directions
Michael Symon's Chicken Paillard with Cheesy Hash Browns
  • 5 chicken breasts (pounded thinly)
  • 1/2 pound bacon (chopped)
  • 2 red potatoes (grated and squeezed of liquid)
  • 1/2 cup cheddar cheese (grated)
  • 3 tablespoons sour cream
  • 1/2 cup broccoli florets (chopped)
  • 1 onion (grated and squeezed of liquid)
  • 3 tablespoons butter
  • 6 tablespoons olive oil (divided)
  • chili flake
  • salt and freshly ground pepper
  • Preheat two pans over medium high heat.
  • Add 3 tablespoons of olive oil to each pan and add the butter to one of them.
  • Season the chicken breasts with salt, pepper and chili flake and then place in the pan. Do not overcrowd. Add the bacon. Cook breasts on each side for about 2-3 minutes. 
  • Deglaze the pan with about 1/2 cup of water.  Add the broccoli florets and reduce the water by half. Stir in the sour cream off the heat.
  • Add the grated onion and potato in an event layer in the other pan. Season with salt and pepper and cook for about 3-4 minutes. Once the hash is browned on one side, flip it and then sprinkle the browned hash with the cheddar cheese. Let cook an additional 3-4 minutes, or until golden.
  • Plate the hash browns and then add the chicken and sauce on top.
rate this recipe

Latest Recipes