Chicken Paillards with Potato-Artichoke Mash

Chicken Paillards with Potato-Artichoke Mash

Nutrition Information, Per Serving: 510 calories; 18 g fat; 6 g saturated fat; 35 g carbohydrate; 3 g fiber; 3 g sugars; 50 g protein

Serving Size:4
1. Preheat oven to 200º.

3. In medium size sauce pan over medium-high heat, gently boil potatoes until just cooked through, about 10 to 15 minutes. Remove from heat, cover and set aside.

5. In small saucepan over low heat, warm milk, one tablespoon butter and garlic pieces until butter is melted. Remove from heat and keep warm.

7. Heat olive oil in large skillet over medium-high heat. Combine flour, 1 teaspoon salt, pepper and paprika in shallow bowl. Coat each chicken cutlet in flour mixture; add to pan. Sauté chicken in batches until each is golden brown and cooked through, about 3 to 4 minutes per side. Remove chicken to oven to keep warm.

9. Drain any fat left in pan and warm to high heat. Add broth, stirring to scrape up any browned bits. Reduce heat to medium-high, add lemon zest, lemon juice and 2 tablespoons minced tarragon. Simmer 5 – 7 minutes, until liquid has reduced.

11. Drain potatoes. Add artichoke hearts to pot. Mash roughly and add hot milk mixture. Add remaining salt and continue to mash potato mixture until well combined.

13. Remove skillet from heat. Whisk remaining butter into lemon-herb broth and stir to incorporate. Place a dollop of potato-artichoke mash on each plate. Place one chicken paillard next to the mash on each plate, drizzle over a spoonful of lemon-herb reduction and garnish with some of the remaining tarragon. Serve immediately, passing remaining sauce in a small pitcher.
* 1 ½ – 2 pounds thin-sliced chicken cutlets
* 1 pound new potatoes, unpeeled and scrubbed
* ½ cup skim milk
* 2 tablespoons butter, divided
* 1 clove garlic, minced
* ¼ cup flour
* 2 teaspoons salt, divided
* ½ teaspoon freshly ground black pepper
* 1 teaspoon paprika
* 2 tablespoons olive oil
* 1 cup low sodium chicken broth
* zest of 1 lemon
* 2 tablespoons lemon juice
* 3 tablespoons fresh tarragon, minced and divided
* 1 can (15 ounces) artichoke hearts, drained