Quick Chicken, Herb Crusted Chicken Paillard with Honey-Lemongrass Glaze Carrot and Potato Spaghetti

Copyright 1999, Ming Tsai, All Rights Reserved

Ingredients:

6 (6 oounce) chicken breasts skin-on (two for leftovers)
1/2 cup chopped flat parsley
1/4 cup chopped cilantro
6 scallions, sliced 1/8-inch
Salt and black pepper to taste
Canola oil to cook

Instructions:

1. Wrap the chicken in plastic and pound very thin. Season with salt and pepper.
   
2. Mix herbs together on a plate and dredge chicken with herbs.
   
3. In a hot skillet coated with oil, pan sear the chicken golden brown on both sides, about 3 minutes a side.

Honey Lemon Grass Glaze

Ingredients:

Canola oil to cook
6 lemon grass stalks, finely minced, white part only
1 tablespoon minced ginger
1 large shallot, minced
1/2 cup Riesling or Gewurztraminer wine
Juice and zest of 1 lemon
2 cups chicken stock
2 tablespoon lychee honey
1 tablespoon butter
Salt and black pepper to taste

Instructions:

1. In a medium-hot, non-reactive sauce pan, lightly coat pan and sautee lemongrass, ginger and shallots until soft, about 5 minutes.
   
2. Season with salt and pepper.
   
3. Deglaze with wine and reduce by 80 percent.
   
4. Add juice, stock and honey and reduce by 50 percent.
   
5. Whisk in butter and check for seasoning.
   
6. Puree with a hand blender to a smooth consistency.

Carrot and Potato Spaghetti

Ingredients:

2 large carrots, peeled, cut into spirals with a turning slicer
1 large potato, peeled, cut into spirals with a turning slicer
1/2 teaspoon ground cumin
2 tablespoons butter
Salt to taste

Instructions:

1. In a large non-stick skillet, add butter and melt on medium-low heat.
   
2. Add carrots and potato and sautee. Season with cumin and salt.
   
3. Cook until soft, about 10 minutes. Keep heat on medium-low or the potatoes could burn.

To plate: Place a small pile of the "spaghetti." Hide with chicken paillard and glaze the top with the sauce. Garnish with lemon zest.