Chicken Escalopes with Watercress-Green Onion Mayonnaise

1. 1

   Blanch watercress in pot of boiling salted water 30 seconds; drain.

2. 2

   Cool.

3. 3

   Squeeze out excess water.

4. 4

   Finely chop watercress.

5. 5

   Mix watercress, mayonnaise, onions, and 2 teaspoons lemon juice in small bowl to blend.

6. 6

   Season with salt and pepper.

7. 7

   (Can be made 2 days ahead.

8. 8

   Cover and chill.)

9. 9

   Place each chicken breast between sheets of plastic wrap.

10. 10

    Using meat mallet or rolling pin, pound chicken to 1/2-inch thickness.

11. 11

    Cut each chicken breast lengthwise in half.

12. 12

    Place chicken in glass baking dish.

13. 13

    Pour remaining 2 tablespoons lemon juice and olive oil over chicken.

14. 14

    Sprinkle with salt and pepper.

15. 15

    Turn to coat.

16. 16

    Cover and refrigerate at least 1 hour or overnight.

17. 17

    Heat heavy large skillet over medium-high heat.

18. 18

    Remove chicken from marinade.

19. 19

    Working in batches, saute chicken until cooked through, about 2 minutes per side.

20. 20

    Transfer to 4 plates.

21. 21

    Garnish each with dollop of mayonnaise and lemon wedge.

* Per serving · 4 servings · Values may vary.

No additional tips available.