Chicken Paillard With Curried Oyster Mushrooms

• 2 tablespoons extra-virgin olive oil, more for greasing pan and for drizzling
• 2 boneless, skinless chicken breast halves, (8 ounces each)
• 1 teaspoon kosher salt, more to taste
• Freshly ground black pepper
• 1 teaspoon curry powder, more to taste
• 7 ounces oyster mushrooms, cut into 1/2-inch pieces
• 2 tablespoons fresh chopped basil
• 2 garlic cloves, minced
• 2 scallions, white and light green parts only, thinly sliced

1. Preheat oven to 450 degrees.
2. Grease a baking sheet with olive oil.
3. Place each breast flat on cutting board.
4. With knife held parallel to surface, cut breast in half.
5. Transfer chicken to baking sheet and season well with a large pinch each of salt, pepper and curry powder.
6. Drizzle chicken with a little oil.
7. In a bowl, toss mushrooms with curry powder, salt, basil, garlic, scallions and 2 tablespoons oil.
8. Spoon an equal amount of mushroom mix on each piece of chicken.
9. Bake until mushrooms are golden and chicken is cooked through, 15 to 20 minutes.

extravirgin olive oil, chicken, kosher salt, freshly ground black pepper, curry powder, oyster mushrooms, basil, garlic, scallions

Taken from cooking.nytimes.com/recipes/1012998 (may not work)