This time of year, clementines brighten up the market with their shiny orange faces. A variety of mandarin orange, clementines are a good source of potassium and vitamin C; they peel very easily; and unlike tangerines, are seedless. However, they always pose a problem for me because they are sold by the crate. I don’t typically buy things “by the crate” for two people. However, I can’t resist them, and I am inspired to find new ways to use them.
I stumbled upon this recipe for Chicken Paillards with Clementine Salsa – and I’m glad I did. In this refreshing salsa, clementines team up with tomatoes, onions, celery, and herbs to breathe some light into otherwise wintry doldrums. This salsa is also delicious with fish. We had some left over and used it on top of some halibut steaks that I prepared en papillote.
“Paillard” describes a cut of meat (in this case, chicken) that has been pounded thin and is then grilled or sauteed. The beauty of paillards is that they cook quickly – in just about 3 minutes per side. Sometimes you can buy them already pounded thin, or it’s easy enough to do on your own with a mallet. If you don’t have a mallet, a rolling pin can do the trick.
Now, if only I could get that song out of my head…you know the one…
“Oh my darling, oh my darling…”
I was at Chez Pannise a few years ago for lunch and they made this amazing paillard. Since then I have been trying to re-create that experience. In the process of doing so, I found that it is extremely satisfying after a long day of work to take out my frustration on a piece of chicken that is going to be my dinner!
Will try your recipe on seabass that I have planned tonight!