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Deviled Chicken Paillard and Green Bean Salsa Verde

Serves 4

Originally aired

  • 1/2 pound haricots verts (French green beans), chopped into 1-inch pieces
  • 1 large shallot, chopped
  • 2 tablespoons white wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey
  • 1/4 cup EVOO Extra Virgin Olive Oil
  • 1/2 cup mixed herbs, such as parsley, mint and thyme
  • 4 pieces bone-in, skin-on chicken breast
  • 5 tablespoons butter
  • Salt and pepper
  • 1/3 cup Wondra superfine flour
  • 1 tablespoon smoked sweet paprika or paprika, a palmful
  • 1/2 tablespoon dry mustard
  • 1 tablespoon ground red pepper or chili powder blend, such as Gebhardts
  • 1 teaspoon ground fennel
  • 1 teaspoon ground coriander
  • 1 cup chicken stock
  • 1 lemon, juice of half and half cut into wedges

Preheat oven to 400F.

Bring a few inches of water to a boil, salt water and boil green beans 3-4 minutes. Drain and cool.

Season shallots with salt and pepper in a small bowl and cover with vinegar. Let stand a few minutes then add mustard and honey. Whisk in EVOO and toss green beans with dressing and herbs.

Cut chicken away from bone and leave skin intact. Place chicken, 1 piece at a time, in a large Ziploc bag and pound to 1/4- to 1/2-inch thick. Remove chicken and season liberally with salt and pepper.

Melt butter and skim off the white foam to clarify it. Add the butter to a cast-iron or other oven-safe skillet and heat to medium-high.

Mix Wondra flour with spices. Press chicken into deviled flour on skin side only. Cook chicken skin-side down until crispy, transfer skillet to oven and bake until cooked through, 6-8 minutes. Remove skillet from oven and flip chicken; let stand 5 minutes in the hot pan. Douse with chicken stock and a little lemon juice. Serve with pan juices, topped with some green bean salad. Cut remaining lemon half into wedges and serve on the side.