It was sooo nice being in LA and finally having some down time from
filming -- I really got to spend a lot of time with my family which
means SO much to me! The other night, Paige and I decided we wanted to
do something nice for our family so we made them this whole elaborate
dinner! We made Chicken Paillard on top of arugula and Parmesan salad
with roasted veggies and garlic bread. It was amazing if I do say so
myself!
Anyway, I wanted to share these pics I took, as well as Rachael Ray's recipe for Chicken Paillard so you all can make it for your families and friends ;)
Directions
I got this recipe off of FoodNetwork.com.
Anyway, I wanted to share these pics I took, as well as Rachael Ray's recipe for Chicken Paillard so you all can make it for your families and friends ;)
- 4 small whole chicken breasts or 2 large*
- Extra-virgin olive oil, for drizzling, plus 2 tablespoons
- 4 sprigs fresh thyme, stripped and finely chopped, about 2 tablespoons
- 2 tablespoons fresh chopped flat-leaf parsley, a handful
- 1 lemon zested and juiced
- Coarse salt and black pepper
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups chicken stock or chicken broth
- 1 sack, 5 ounces, mixed baby salad greens, available in produce section
Directions
- Preheat a large nonstick skillet over medium high heat. Arrange the chicken in a shallow baking dish and drizzle meat with extra-virgin olive oil to just coat the chicken, about 1 1/2 tablespoons, total. Combine chopped herbs and lemon zest and sprinkle over the chicken. Season the chicken with salt and pepper. Using your hands, rub the chicken and coat evenly with the herbs and seasonings. Wash hands with hot water and soap. Using tongs, transfer chicken in a single layer to hot skillet and cook chicken cutlets 3 or 4 minutes on each side. Cover cooked chicken loosely with foil to keep warm and repeat with remaining cutlets.
- Return pan to heat and add butter. When the butter melts, add flour to the butter and cook, stirring with whisk, a minute or 2 to make a light roux. Whisk in chicken broth. When broth thickens to just coat the back of a spoon, remove pan from heat and turn off burner.
- Toss salad greens with lemon juice and coarse salt. Drizzle 2 tablespoons extra-virgin olive oil around the bowl and re-toss greens.
- To serve, cover the bottom of a dinner plate with warm sauce. Top with a small pile of salad greens and 2 chicken cutlets.
I got this recipe off of FoodNetwork.com.
Hi Whitney!
First off: Thank you for being such a huge inspiration for me, both your your personality and also for your amazing style!
I was wondering if you met up with Lauren while in LA? I'm running the Lauren Conradu Europe site @ www.lauren-conrad.eu so if you have any time left, please stop by for a visit! =)
Here's a flower from me to you: @-->>---
thats cute , thx for the recipe i think its delicious
Hi, Whitney! My name is Maria, and I just wanted to stop by and say hello and tell you that I really enjoyed The City this season. I think you are a beautiful girl with a great head on your shoulders, and I wish you all the luck in the world. I live about 40 minutes from NYC in NJ, and it is a great place to be. I hope you are really enjoying yourself.
http://prefontaine44.blogspot.com/
How does filming The City work? Is it really...all real life? Nothing set up?
Sorry, I just watch the show and Im like...hmm..how did they know that was going to happen so they should put the camera there...?
hi whitney, i just wanna say you have a great show . here in brazil you have a lot of fans!!! i'm always watching,i can't wait for the next season!
yum.. looks so good, makes me hungrey!:)
oxoxoxxo
alexandra
Such a cute fun idea! I watch her show all the time and just end up getting hungry! She has such great ideas and super easy! Looks yummy!
Like they say... when you cook with love it taste better!
nice blog Whit! can't wait for the next season of the city. xoxo from Chile.