Recipe: Herb Crusted Chicken Paillard With Carrot and Potato Spaghetti [edit]

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Tags: Asian, Chicken, Condiment, Herb, Oriental, Pasta, Poultry, Root, Tuber, Vegetable

Yield: 4 servings

6	skin-on chicken breasts - (6 oz ea) 2 reserved
	for leftovers
½	cup chopped flat parsley
¼	cup chopped cilantro
6	scallions sliced 1/8"
	Salt to taste
	Freshly-ground black pepper to taste
	Canola oil to cook
	Canola oil to cook
6	lemon grass stalks, white part only finely minced
1	tablespoon minced ginger
1	lrg shallot minced
½	cup Riesling or Gewurztraminer wine
	Juice and zest of 1 lemon
2	cups chicken stock
2	tablespoons lychee honey
1	tablespoon butter
	Salt to taste
	Freshly-ground black pepper to taste
2	lrg carrots peeled, cut into
	spirals with a turning slicer
1	lrg potato peeled, cut into
	spirals with a turning slicer
½	teaspoon ground cumin
2	tablespoons butter
	Salt to taste

Step 1	Wrap the chicken in plastic and pound very thin. Season with salt and pepper. Mix the herbs together on a plate and dredge the chicken with the herbs. In a hot skillet coated with oil, pan sear the chicken golden brown on both sides, about 3 minutes a side.
Step 2	For the Honey-Lemon Grass Glaze: In a medium-hot, non-reactive sauce pan, lightly coat the pan and sautee the lemongrass, ginger and shallots until soft, about 5 minutes. Season with salt and pepper. Deglaze with wine and reduce by 80 percent. Add the juice, stock and honey and reduce by 50 percent. Whisk in the butter and check for seasoning. Puree with a hand blender to a smooth consistency.
Step 3	For the Carrot And Potato Spaghetti: In a large non-stick skillet, add butter and melt on medium-low heat. Add carrots and potato and sautee. Season with cumin and salt. Cook until soft, about 10 minutes. Keep heat on medium-low or the potatoes could burn.
Step 4	For Plating: Place a small pile of the 'spaghetti'. Hide with chicken paillard and glaze the top with the sauce. Garnish with lemon zest.
Step 5	This recipe yields 4 servings.
Step 6	Suggested Wine: Viognier Vin de Pays Des Comtes Rhodaniens, 1997