Chicken Paillard With Curried Oyster Mushrooms

Delicious! I paired it with Ligurian Risotto. Great combination.

This resulted in very juicy chicken breasts. But I would advise cutting back on the amount of salt added to the vegetable mixture and recommending using a light hand when salting the chicken breasts.

Excellent recipe and good idea to cut the breasts in halves. I will definitely make more curried mushrooms and use more curry powder next time.

Easy dish. Oyster mushrooms were divinely tasty and chewy topper.

I got some fresh oyster mushrooms and free range chicken breasts at the farmers market. I could not find my curry powder so I substituted Za’atar spice. The result was amazingly delicious; I will use this recipe with other meats in the future!

Just made this dish for dinner tonight. I agree with previous notes that it is super simple. I eliminated the curry powder per my husband’s request. It still was very tasty, tho next time I might add fresh thyme instead of basil.

This was delicious. I was skeptical, as others noted, of the curry flavoring. I used Garam Masala because that's what we had. And the only other difference was that I added a thin layer of fresh garden tomatoe in between the chicken and the mushrooms. In 15 minutes, the chicken was moist, tender and melted in the mouth. Will definitely be using this recipe and variations thereof again. With the baby potatoes in the sheet pan, along with the tomato, we only added steamed rainbow chard.

I used baby Bellas and added extra curry,basil and olive oil. It turned out wonderfully and was done in 20 minutes. An easy straight forward recipe that I will make again and again. I served it on a bed of mashed cauliflower with ghee which really went well with the flavors and textures of the chicken and mushrooms.

Added bok choy to the mushrooms. Wonderful dish. I’m thinking this dish would also be great using Portabello mushrooms in place of the chicken to make it vegetarian.

This was super easy to make and delicious. Only modification I made was to zest a little Buddha's Hand on it (like lemon zest) it right before putting in oven. I saw a buddha's hand at the store and had to figure a way to use it. I might back off slightly on salting the breasts before putting the shrooms on. Definitely making this again. 15 minutes was plenty of time to cook through.

I marinated the chicken breasts in buttermilk for about 6 hours ahead of time because I happened to have some in the fridge that needed using. I used less salt and curry powder than the recipe called for, and was glad I did. The dish came out beautifully.

This turned out perfectly. We used smalled chicken breasts so did not need to split them. I was concerned about the curry flavoring, but it was very tasty. Did not use as much salt that was in the recipe.

I made this but didn't use the salt, just sprinkled some over the mushrooms and chicken and didn't feel it needed more when I ate it. I cooked the chicken too long I think; it was very dry and tough. The mushroom with curry flavor was good; there was no sauce generated.

I had three smallish cutlets so just pounded them flat and cooked a bit longer (25 minutes?), medium/fine chop 4oz of mixed wild mushrooms, otherwise followed the recipe. Served with roasted broccoli and polenta. Both dinner and the one cold leftover lunch portion were delicious! This is definitely going into the rotation. Great payoff for a really simple recipe.

Salmon at 450 (!) for 15-20 minutes is 5-10 minutes past ready. Flaky, silky moisture, incredible flavour…if not overcooked.