3. Chicken Paillard

Home Cooking Made Easy p115.

It may be a recession and budgets are being cut across the BBC, but Lorraine thinks nothing of popping across to Paris to look at some bread, or to Barcelona to buy a sausage.For this recipe she’s drawn some inspiration from a French dish (very observant people will have noticed that the recipe title smacks of something French).

The first step is to prepare the chicken and herbs. You could do this in advance and put them in the fridge until you want to cook them (I did). “A handful of fresh thyme leaves” is more thyme consuming than it sounds. You don’t really want to eat thyme stalks because they’re a bit woody, so you have to strip the leaves. However, this is easier said than done and it takes a while to build up a small pile. Then you have to bash the chicken with a rolling pin. My rolling pin has ends:

so I took them off to give me a better tool for whacking.

You need a good soundtrack for this, with a solid beat of about 120 beats per minute. A few songs I would suggest are:

Canned Heat (Jamiroquai)
Beat Again (JLS)
Bullet Proof (La Roux)

I struggled to get my bits of chicken to 5mm thick. And the pieces didn’t end up identical so they took different amounts of time to cook.

However, it tasted lovely. The lemon and herbs go really well together and the potatoes are a good accompaniment (except I would reduce the amount of butter you put on them).

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