Chicken Scaloppine with Spring Herb Salad - CL

By goldens64

Katherine Cobbs, Cooking Light

MARCH 2006

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

Details

Servings 4
Adapted from myrecipes.com

Preparation

Step 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.

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.

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.