Blue Apron ~ Chicken Paillard and Olive-Raisin Sauce

April Fool's Day 2018.  Wow!  It's been a long time since I have been cooking.  Back to home cooked meals for a few weeks.  Tonight I made Chicken Paillard with Olive-Raisin Sauce.  The recipe also called for a warm fennel and potato salad, but since hubby doesn't eat potatoes, I switched it out for a red pepper rice and quinoa mixture.

Paillard is a French technique; the chicken breast is pounded into a thin piece, which is then cooked.  The Olive-Raisin Pan Sauce over the chicken breast was fabulous.

•      1 oz. Castelvetrano olives, pitted and roughly chopped
•      2 clove garlics, crushed
•      sliced white bottoms of 2 scallions
•      1/4 crushed red pepper flakes
•      1 1/2 tsp white wine vinegar
•      1 1/2 tbs golden raisins
•      2 Tbs Verjus

After cooking the chicken breasts in a fry pan, leave the browned bits (frond) in the pan and add the olives, garlic, scallions and red pepper flakes.  Cook on medium-high for 30 seconds to 1 minute.  If the pan seems dry, drizzle a bit of olive oil to the mix.

Add the raisins, verjus, white wine vinegar and 1/4 cup water.  Cook over medium heat for 2-3 minutes.

Serve over the cooked chicken.

     

Blue Apron ~ Provincal Chicken and Potato Stew

Tonight's dinner could have used a difference balance of chicken vs. potato.  The stew, which was influenced by southern France, was tasty as it combined the classic Herbes de Province with chicken, chard, tomato and potato.  There was far more potato to chicken, however, so Larry couldn't eat all that much.

I didn't make the Ailoi and garlic toast, but instead supplemented the meal with a Caesar Salad.

3 Stars.