Chicken Scaloppine with Spring Herb Salad

Name: Chicken Scaloppine with Spring Herb Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 28 grams cups trimmed arugula (about; 57 grams cups baby spinach leaves (about; 0 teaspoons freshly ground black pepper; 1 teaspoons freshly ground black pepper; 237 milliliters whole buttermilk; 1 Tbsp canola oil; 1 Tbsp champagne vinegar; 1 teaspoon Dijon mustard; 2 teaspoons dried tarragon; 79 milliliters fresh flat-leaf parsley leaves; 64 grams 1/2 cup all-purpose flour (about; 1 Tbsp chopped fresh chives; 227 grams 1/2 cups haricots verts (about; 2 Tbsps fresh lemon juice; 2 Tbsps olive oil; 0 teaspoons salt; 1 teaspoons salt; 2 Tbsps finely chopped shallots; 680 grams skinless, boneless chicken breast halves; 28 grams cups trimmed watercress (about

You can never have too many main course recipes, so give Chicken Scaloppine with Spring Herb Salad a try. This recipe covers 35% of your daily requirements of vitamins and minerals. One portion of this dish contains about 42g of protein, 17g of fat, and a total of 418 calories. This recipe serves 4. If you have champagne vinegar, baby spinach leaves, watercress, and a few other ingredients on hand, you can make it. To use up the champagne vinegar you could follow this main course with the Champagne Jello Parfaits – Low Calorie as a dessert. It can be enjoyed any time, but it is especially good for Spring.

Instructions

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.

Ingredients you will need

Chicken Breast

Meat

Wrap

Equipment you will use

Plastic Wrap

Meat Tenderizer

Rolling Pin

Combine chicken and buttermilk in a large zip-top plastic bag; seal. Marinate in refrigerator for 2 hours, turning bag occasionally.

Ingredients you will need

Buttermilk

Whole Chicken

Equipment you will use

Ziploc Bags

Remove chicken from bag; discard marinade.

Ingredients you will need

Marinade

Whole Chicken

Pat chicken dry with paper towels; sprinkle with 1/2 teaspoon salt.

Ingredients you will need

Whole Chicken

Salt

Equipment you will use

Paper Towels

Combine flour, tarragon, and 1/2 teaspoon black pepper in a shallow bowl. Dredge chicken in flour mixture; shake off excess.

Ingredients you will need

Black Pepper

Tarragon

Whole Chicken

All Purpose Flour

Shake

Equipment you will use

Bowl

Heat oil in a large nonstick skillet over medium-high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add chicken; cook 3 minutes on each side or until done.

Ingredients you will need

Whole Chicken

To prepare salad, place haricots verts into a large saucepan of boiling water; cook 3 minutes.

Ingredients you will need

Haricots Verts

Water

Equipment you will use

Sauce Pan

Drain and plunge haricots verts into ice water; drain.

Ingredients you will need

Haricots Verts

Water

Place haricots verts, spinach, arugula, watercress, parsley, and chives in a large bowl.

Ingredients you will need

Haricots Verts

Watercress

Arugula

Parsley

Spinach

Chives

Equipment you will use

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.

Ingredients you will need

Shallot