WEEKDAYS 1e|12c|p

Grilled Chicken Paillard with Spring Vegetable Ragout

Michael Symon
Servings: 4
30 to 45 min

Tastes just like spring!

  • Ingredients
  • step-by-step directions
For Grilled Chicken Paillard:
  • 4 chicken breasts (boneless, skinless, pounded 1/4-inch thick)
  • 2 tablespoons olive oil
  • Kosher salt and freshly ground black pepper
For Spring Vegetable Ragout:
  • 2 lemons
  • 1/2 cup fava beans (shelled and blanched)
  • 2 tablespoons olive oil
  • 1/2 pound asparagus (woody ends removed, sliced into 1/2-inch pieces)
  • 2 bunches ramps (root ends trimmed and chopped)
  • 1/4 cup white wine
  • 1/2 cup chicken stock
  • 1/4 cup parsley (leaves and stems, chopped, plus more for garnish)
  • 1/4 cup chives (chopped, plus more for garnish)
  • 4 tablespoons unsalted butter
  • Kosher salt and freshly ground black pepper
  • For the Chicken Paillard: Season the chicken on both sides with Kosher salt and freshly ground black pepper and drizzle with olive oil.
  • Heat a grill pan over medium high heat. Add the chicken and grill, about 6 - 8 minutes, until cooked through. Transfer to a platter.
  • For the Spring Vegetable Ragout: Use a pairing knife, cut off the top and bottom of the lemons, then cut down the sides, exposing the flesh all around. Over a medium bowl, cut out each segment of lemon by slicing between the pith. Squeeze the excess lemon juice from the flesh of the lemon into the bowl and discard the flesh. Set aside.
  • Bring a large pot of water to a boil and add 1 tablespoon of salt. Set up an ice water bath nearby. Shuck the fava beans and blanch in the boiling water for 2 minutes; drain and transfer to the ice bath to cool. Drain the beans again and peel off the tough skins.
  • Heat a large saute pan over medium high heat, add 2 tablespoons of olive. Add the asparagus, shucked fava beans and saute until almost tender, about 5 minutes. Add the ramps and cook for an additional 4 minutes, season with salt and pepper.
  • Deglaze the pan with the white wine and stir in the chicken stock, lemon segments and juice. Season with salt and pepper and add in the parsley and chives and swirl in the butter to finish the sauce.
  • To Serve: Top the chicken paillard with the spring vegetable ragout and garnish with additional parsley and chives. Serve immediately.
  • Tip: This would also be great with thinly pounded pork or veal!
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