A paillard is a piece of meat that has been pounded thin and seared. The purée in this recipe is fragrant and colorful, with a powerful tomatoey tang. Leftover purée can be used as a dip for vegetables or tossed with pasta. Do not reuse any purée that came in contact with the raw chicken without first boiling it for one minute. Start this recipe early in the day to allow the tomatoes and nuts enough time to soak.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Soak the tomatoes in the orange juice for 2 hours. Drain, reserving the juice, and set aside. Meanwhile, soak the cashews in water to cover for 1 hour. Drain. Put the cashews, garlic, and thyme in a food processor and coarsely grind. Add the tomatoes and purée. Add the orange juice and process. With the machine running, pour in 3 tablespoons of the olive oil.
Step 2
To make the dressing, in a large bowl, whisk 1 tablespoon of the purée with the vinegar and 2 tablespoons of the olive oil. Set aside.
Step 3
Slice the chicken breasts in half widthwise to make 4 thin fillets. Lay the fillets between 2 slices of parchment paper and pound with a mallet or the bottom of a heavy pan until 1/4 inch thick. Season with salt and pepper and spread a thin layer of purée on each side. Heat a sauté pan over high heat and add the remaining 3 tablespoons oil. Working in batches, sear the paillards for 2 to 3 minutes per side. They should be removed from the heat when the center just turns opaque. Deglaze the pan with 1/4 cup water. Bring the liquid to a boil and whisk to make a sauce. Add a little purée to thicken if needed.
Step 4
To serve, toss the arugula with the dressing and divide among four plates. Place a piece of warm chicken on each pile of arugula and spoon the pan sauce over the top.
