• Andrew BeauChamp

Chicken Paillards with Spicy Zucchini


I came across this recipe in a 1960's Better Home & Garden book, "Entertaining Outdoor Cookouts" or something like that. But of course, the recipe called for all these processed ingredients but the general recipe was very good, so I went and changed the ingredients to be more natural. I had worked on this a few times but then after the move back to the city, the recipe got packed away with everything else until a few months ago.


I tweaked it again, by adding more spice - Enjoy.


1 1/2 to 2 lbs of Bone-less, skin-less chicken, either breast or thighs - pounded to about 1/4 to 1/2 inch thick


2 zucchini. sliced

1 onion, diced

2 jalapenos, minced and seeded

1 cup tomatoes, diced and seeded

3 tablespoons Dijon Mustard

1/3 cup of fresh lemon juice, plus 1 tablespoon

4 cloves of garlic, minced

A handful of Basil leaves

Olive oil

Unbleached flour

Ancho Chili pepper, ground

Salt and Pepper to taste

Old Style Mustard - serving


In a small bowl whisk together the mustard, 1/3 cup of lemon juice, garlic, a pinch of salt, pepper, and Ancho chili pepper; set aside.


Place chicken in a glass bowl or plastic container, pour most of the lemon mustard mixture over chicken, toss to coat, cover, and let marinate for about 45 to 60 minutes at room temp, tossing a few times during the time. Reserve the remaining marinade.


Place a large deep skillet over medium-high heat, drizzle with olive oil to coat the bottom of the skillet, once oil is shimmering add, onions, and jalapenos, and saute until soft, remove from heat. Strain onions and jalapenos through a mesh strainer, return oil and any liquids to skillet, place onions and jalapenos in a bowl. Add Tomatoes and the remaining lemon juice, mix well, set aside.


Return skillet to medium-high heat, once liquid inside is about to shimmer add the chicken and let sear for 10 to 15 minutes on one side, flip and sear the other side, remove once chicken reaches 165-degree internal temp. Place on a serving platter.


While chicken is cooking, place zucchini slices on a parchment paper-lined baking sheet and brush with the remaining marinade on both sides, and dust with Ancho chili to taste.


Next place a castiron grill or skillet over medium-high heat, sear the zucchini on each side until tender but still a bit crisp. Transfer to serving platter with chicken.


You can garnish the chicken with the tomato mixture and Basil leaves or serve the tomato mixture alongside the chicken with the old-style mustard.






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