I know I'm beginning to sound like a broken record about the trials and tributions of cooking for one but hey there's only 2 weeks left to complain before Big Guy gets here for good. Just think, then I'll have a whole other set of things to moan about.
Somehow time and effort to make something more complicated for dinner when there's just me at the table has gone the way of the do-do bird. I mean really, simple, quick and easy is the order of the day so this more recent effort included a crispy cooked chicken paillard on top of one of my very favorite salad mixes courtesy of the local market's produce section. (No they didn't pay me to say that - I just happen to really like Taylor Farms' products.)
Now for those of you who don't know the term, a paillard is simply a small piece of chicken that is pounded flat and sauteed in a flash. We've had it here before several times as it is a quick and mighty tasty excuse for dinner never mind it can be jazzed up significantly by the addition of a sauce, relish or as in last nights case, a generous garnish of salsa. I was going to top it with avocado slices but the darn thing's still hard as a rock and there's nothing worse than under ripe avocado. Trust me, I know of which I speak.
Anyway, before the cluck hit the plate, I lightly flattened a couple of chicken tenders, seasoned well with salt and pepper then gave 'em a quick coating in equal parts mayonnaise and Dijon mustard followed by a dredge in seasoned bread crumbs. A quick fry in a little butter in a non-stick pan and dinner was ready.
It was absolutely delicious and even better with a glass of Pinot Gris. What can I say, a good whine uh wine is a girl's best friend - ah heck, even a bad wine'll do the trick. Here's links to other paillards we've enjoyed in JBug's kitchen.
A year ago - Grilled Citrus Chicken w Onions and Corn
Two year's ago - Bacon n Blue Potato Salad