Tiffany Derry's Chicken Paillard with Radicchio Worst Cooks in America Food Network

Tiffany Derry teaches her recruits how to butterfly a chicken breast before quickly cooking it on a grill pan and topping it with a fresh, zesty salad!
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A new batch of pampered and spoiled recruits enlist in the Worst Cooks culinary bootcamp. Coming from lives where silver spoons replace spatulas, these nepo babies and delivery divas have never lifted a finger in the kitchen. Now, Chef Anne Burrell and the newest mentor, Tiffany Derry, take these needy newbies from whining to dining in an intense and outrageous culinary crash course. At the end of the seven weeks, the last recruit standing will walk away with a $25,000 prize and bragging rights for their winning mentor.

Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

Chicken Paillard with Radicchio and Arugula Salad and Champagne Vinaigrette
RECIPE COURTESY OF TIFFANY DERRY
Level: Easy
Total: 40 min
Active: 30 min
Yield: 4 servings

Ingredients

2 boneless and skinless chicken breasts, butterflied
2 tablespoons canola oil
Kosher salt and freshly ground black pepper
1/4 cup champagne vinegar
2 tablespoons Dijon mustard
1 tablespoon brown sugar
1 clove garlic, minced
Zest and juice of 1 lemon
1/2 cup blended oil (such as equal parts olive oil and canola oil)
2 cups arugula
1 small head frise, torn into bite-size pieces
1 small head radicchio, cored and sliced
1 sprig tarragon, leaves removed and chopped
1/2 small bunch chives, thinly sliced
Pickled Red Onions, for garnish, recipe follows

Pickled Red Onions:
2 cups red wine vinegar
1/2 cup water
1 tablespoon sugar
2 teaspoons celery seeds
1 1/2 teaspoons kosher salt
1 teaspoon mustard seeds
1 teaspoon whole black peppercorns
1 red onion, thinly sliced

Directions

Preheat a grill over medium-high heat.

Place the chicken breasts between two pieces of plastic wrap and pound them with a meat mallet to 1/4 inch even thickness. Drizzle both sizes with the canola oil and season to taste with salt and pepper.

Whisk together the champagne vinegar, Dijon mustard, brown sugar, garlic, lemon zest, lemon juice and salt and pepper in a mixing bowl. Slowly whisk in the blended oil until the vinaigrette is emulsified.

Grill the chicken breasts until there are prominent grill marks, 3 to 4 minutes per side, or until the chicken reaches an internal temperature of 165 degrees F. Once the chicken is cooked, baste it with some of the champagne vinaigrette, then remove from the heat and allow to rest for 5 minutes.

Combine the arugula, frise, radicchio, tarragon and chives in a large bowl. Toss it with the vinaigrette and season with salt and pepper. Reserve some vinaigrette for drizzling later.

To serve, place the chicken paillard onto the bottom of a serving plate, then top with the mixed greens. Garnish with some Pickled Red Onions and another drizzle of vinaigrette around the plate.

Pickled Red Onions:

Yield: 1 1/2 cups

Combine the red wine vinegar, water, sugar, celery seeds, salt, mustard seeds and whole black peppercorns in a small saucepan. Bring to a boil, then reduce to a simmer for 5 minutes.

Add the sliced onion into a large heatproof bowl. Strain the pickling liquid over the onions and let sit at room temperature for 10 minutes.

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Tiffany Derry's Chicken Paillard with Radicchio | Worst Cooks in America | Food Network
https://youtu.be/b4fgU250NbI