Chicken Paillard with Curry Gravy

• 4 (6-ounce) boneless, skinless chicken breasts
• Salt and freshly ground black pepper
• 1 clove garlic, grated or minced
• 1 teaspoon orange zest
• 1 teaspoon lemon zest
• Juice of 1/2 lemon
• Juice of 1/2 orange
• 2 sprigs fresh tarragon, leaves chopped
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons butter
• 1 large shallot, finely chopped
• 1 tablespoon mild curry powder
• 2 tablespoons flour
• 1 1/2 cups chicken broth
• 1/4 cup frozen green peas

Cut each chicken breast across but not all the way through the meat and open the breast up; pound gently and flatten to form large, very thin cutlets. Season the chicken with salt and pepper. Combine the garlic, zest, juice, tarragon and extra-virgin olive oil in a shallow dish and turn the chicken to coat evenly in the mixture. Let marinate 15 minutes.

Heat a griddle or grill pan over medium-high heat. (Alternatively, chicken can be cooked off 1 at a time in a large skillet.) Shake the excess marinade off the chicken and cook 2 to 3 minutes on each side until cooked through and lightly browned. Discard the marinade.

Meanwhile, heat a small skillet or pot over medium heat, melt the butter and add the shallot; cook gently 3 minutes. Sprinkle with the curry powder and stir; whisk in the flour and cook 1 minute more. Then whisk in the broth and bring to a bubble. Add the peas and simmer in the sauce for 2 minutes.

Spoon the gravy into small pools on a platter and top with the chicken.