Chicken Scaloppine With Spring Herb Salad Recipe

Name: Chicken Scaloppine With Spring Herb Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Chicken:; 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; Salad:; 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

Servings: persons

Chicken:
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
Salad:
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

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.

744

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: Chicken:, 4 (6-ounce) skinless, boneless chicken breast halves, 1 cup whole buttermilk, 1/2 teaspoon salt, and more.

Yes, Chicken Scaloppine With Spring Herb Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Chicken Scaloppine With Spring Herb Salad

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