chicken paillard with artichoke-herb sauce / mushroom quinoa

chicken paillard with artichoke-herb sauce / mushroom quinoa

Contents of your meal kit:

chicken
mushrooms
quinoa
rosemary
italian seasoning blend
onion
artichoke hearts
white wine sauce starter
spinach

Cookware needed: small or medium saucepan with lid, plastic wrap, large skillet

Finishing steps:

  1. Using a damp paper towel, wipe mushrooms of any dirt. Then trim/discard the stem ends, and roughly chop into 1/3-inch pieces. Heat a small amount of oil in a saucepan over med-high heat. When oil is hot, add mushrooms. Season with salt & pepper, and cook, stirring occasionally, until the edges of mushrooms are crispy and golden. Add quinoa and water (see note) to saucepan, bring to a boil, then reduce heat to low and simmer, covered, for 10-20 minutes or until water is absorbed. When done remove from heat, keep covered, and let sit at least 5 minutes before fluffing with a fork.
  2. Meanwhile, remove rosemary leaves from the stem, and roughly chop.
  3. On a cutting board, place chicken between two pieces of plastic wrap. Use a meat mallet or the bottom of a heavy skillet to lighly pound the chicken into thin, even pieces.
  4. Heat a small amount of oil in a skillet over med-high heat. Season both sides of chicken with italian seasoning blend, salt & pepper. When oil is hot, add chicken to skillet and cook about 3 minutes per side or until cooked through. Work in batches if necessary.
  5. Transfer chicken to a plate and keep warm. Add more oil to hot skillet if needed. Keeping over med-high heat, saute onion, artichoke and rosemary about 3-4 minutes or until onion is golden. Add white wine sauce starter and an equal amount of water.   Bring to a boil, then simmer and allow the liquid to reduce. Return chicken to the skillet, turning to coat with sauce and rewarm. (For a richer sauce, add a pat of butter to the skillet at the end.)
  6. Divide spinach between plates and top with chicken and artichoke sauce. Serve mushroom quinoa on the side.

Notes: When recipe calls for water, use the following: 1 cup for 2 portions, 2 cups for 4 portions, 3 cups for 6 portions.