Buffalo Style inspired Chicken Paillard

This idea for the this recipe came to me when I was driving some errands for work. I was probably starving (rare) and day dreaming of food (constant). I pictured what would be essentially a chicken cutlet with a spicy and creamy sauce served over fluffy and flavorful brown rice to soak up all of the extra sauce. This idea evolved from idea to dinner perfectly!




This is truly a non-recipe recipe. The importance of exact measurements in this recipe is non-existant. If you are on a low sodium diet, forgo the salt. If you are sensitive to heat, only add a few dashes of tabasco. If you are a pescatarian, substitute shrimp! If you do want a rough guideline to follow, below is what I did— my non-recipe recipe.   After pounding out two chicken breast until uniformly even, I seasoned them with kosher salt and freshly cracked black pepper. I cooked them 2-3 minutes on each side in a saute pan in which I had melted 1 t butter and 1 t of olive oil. As the second side of the chicken was reaching it’s 3 minute mark I added a teaspoon or so of tabasco sauce. I removed the pan from the heat and added 1/4 c chicken stock and 1/4 cup of whipping cream. I flipped the chicken several times on each side to coat and also used a rubber coated whisk to emulsify the cream and stock into a lusciously spicy sauce. If you need a quick, but fantastic dinner recipe— cross it off your bucket list this can be your answer for tonight!


Question of the Day: Do you have a favorite quick go to dinner on which you rely?


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