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Receta Grilled or Broiled Paillards of Chicken with Tarragon Butter
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Ingredientes
- 50 each chicken breast portions, boneless
- 1 1/4 cup vegetable oil
- 2 Tbsp kosher salt, plus additional as needed
- 1 Tbsp ground black pepper, plus additional as needed
- 1 1/4 cup lemon juice
- 10 tsp tarragon leaves, chopped
- 2 lbs tarragon butter, piped or sliced
Direcciones
- Trim and pound the chicken to an even thickness, about 1/4 inch/6 mm, to shape into paillards.
- Combine the oil, salt, pepper, lemon juice, and tarragon and add the chicken. Marinate until refrigeration for at least 30 minutes and up to 24 hours.
- Just before grilling ,remove the chicken from the marinade, allow any excess marinade to drain away, and blot if necessary.
- Place the chicken presentation side down on the grill or broiler rods. Grill undisturbed for about 2 minutes. If desired, give each breast a quarter turn after the first minute of grilling to acieve grill marks.
- Turn the chicken over and continue to cook until it is cooked throug hand the internal temperature reaches 165F/73C, 2 to 3 minutes more.
- Top each paillard with a portion of tarragon butter. Serve the chicken on heated plates.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 151g | |
| Recipe makes 50 servings | |
| Calories 290 | |
| Calories from Fat 164 | 57% |
| Total Fat 18.34g | 23% |
| Saturated Fat 4.11g | 16% |
| Trans Fat 0.31g | |
| Cholesterol 89mg | 30% |
| Sodium 367mg | 15% |
| Potassium 319mg | 9% |
| Total Carbs 0.67g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.15g | 0% |
| Protein 29.09g | 47% |
