Chicken Paillard

I am back!! Over the past months, I have thought a lot about my blog but, to be honest, lacked the inspiration/hope,  felt that there were just so many blogs out there, and that cooking was some fad. But, I realize I have always been happiest in the kitchen, whether cooking for myself or for people I love.  My personality has always been an open book, so I will continue to share my thoughts and what I find interesting with anyone who is interested in reading.

What have I been up too? Outside of my cooking, I have been working on mastering knitting, becoming more comfortable with my sewing machine, and trying to finish the needlepoint I started making for my sister’s wedding three years ago. (I thought I should finish it before her baby comes in January!!)

Along with many hours spent in the friendly skies.  In the kitchen, I have been interested in flavor pairings and pasta. I love pasta and restaurants make it look so easy, so I thought it would be fun to start making my own pastas and working on sauces. And I was correct — I have had a lot of fun working on my pasta! What fun it would be to do a course on Pastas and Gelatos in Italy….Oh, how a girl can dream!

As some know, I have a tendency to be a little over the top. When I entertain, I make three sauces instead of one. I just get so excited to cook for others that I get carried away. But then there are times when I keep it simple, and am so delighted by the result. Chicken Paillard is one of my favorite dishes to order. It is clean and simple, with so many simple variations. Recently, I made it and served it with: Slow roasted Tomatoes, (or speed the roasting and just increase the temperature) Roasted Fingerling Potatoes, Mixed Greens with a Lemon Vinaigrette, and a Lemon Wedge. Everything, except searing the chicken, could be done in advance and served at room temperature.

To make the Chicken Paillard

Take a boneless skinless chicken breast and pound it out until it is about 1/3 inch thick, salt and pepper both sides. This can be done  earlier covered and place in fridge. Heat frying pan with a little bit of vegetable oil and cook chicken both sides about 1-2 minutes on each side. Now it is ready to be served. Perfectly simple and something that everyone will enjoy! This dinner was finished with chocolate sundaes. To make them a little more exciting,  I went to a local ice cream store where they make fresh waffle cones and bought four waffle cups!