Chicken Scaloppine with Spring Herb Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Haricots verts are delicate green beans, sometimes called French green beans. Ingredients:
4 (6-ounce) skinless, boneless chicken breast halves |
1 cup whole buttermilk |
1/2 teaspoon salt |
1/2 cup all-purpose flour (about 2 1/4 ounces) |
2 teaspoons dried tarragon |
1/2 teaspoon freshly ground black pepper |
1 tablespoon canola oil |
2 1/2 cups haricots verts (about 8 ounces) |
4 cups baby spinach leaves (about 2 ounces) |
2 cups trimmed arugula (about 1 ounce) |
2 cups trimmed watercress (about 1 ounce) |
1/3 cup fresh flat-leaf parsley leaves |
1 tablespoon chopped fresh chives |
2 tablespoons finely chopped shallots |
2 tablespoons fresh lemon juice |
2 tablespoons olive oil |
1 tablespoon champagne vinegar |
1 teaspoon dijon mustard |
1/4 teaspoon salt |
1/8 teaspoon freshly ground black pepper |
Directions:
1. To prepare chicken, place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound each piece to 1/2-inch thickness using a meat mallet or rolling pin. Combine chicken and buttermilk in a large zip-top plastic bag; seal. Marinate in refrigerator for 2 hours, turning bag occasionally. Remove chicken from bag; discard marinade.
2. Pat chicken dry with paper towels; sprinkle with 1/2 teaspoon salt. Combine flour, tarragon, and 1/2 teaspoon black pepper in a shallow bowl. Dredge chicken in flour mixture; shake off excess. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 3 minutes on each side or until done.
3. To prepare salad, place haricots verts into a large saucepan of boiling water; cook 3 minutes. Drain and plunge haricots verts into ice water; drain. Place haricots verts, spinach, arugula, watercress, parsley, and chives in a large bowl. Combine shallots, juice, oil, vinegar, mustard, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a small bowl, stirring with a whisk. Spoon 3 tablespoons shallot mixture over spinach mixture; toss gently to coat. Place 2 cups salad mixture onto each of 4 plates; top each serving with 1 chicken breast half. Drizzle chicken evenly with remaining shallot mixture.
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