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Chicken Scaloppine with Spring Herb Salad

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Chicken Scaloppine with Spring Herb Salad

Chicken Scaloppine with Spring Herb Salad

Chicken Scaloppine with Spring Herb Salad might be just the main course you are searching for. This recipe makes 4 servings with 418 calories, 42g of protein, and 17g of fat each. This recipe covers 35% of your daily requirements of vitamins and minerals. 1 person found this recipe to be flavorful and satisfying. If you have dijon mustard, lemon juice, chicken breast halves, and a few other ingredients on hand, you can make it. To use up the canolan oil you could follow this main course with the Cherry-Apricot Turnovers as a dessert. It is perfect for Spring.

Instructions

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.
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Chicken BreastChicken Breast
MeatMeat
WrapWrap
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Plastic WrapPlastic Wrap
Meat TenderizerMeat Tenderizer
Rolling PinRolling Pin
2
Combine chicken and buttermilk in a large zip-top plastic bag; seal. Marinate in refrigerator for 2 hours, turning bag occasionally.
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Ziploc BagsZiploc Bags
3
Remove chicken from bag; discard marinade.
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MarinadeMarinade
Whole ChickenWhole Chicken
4
Pat chicken dry with paper towels; sprinkle with 1/2 teaspoon salt.
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SaltSalt
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Paper TowelsPaper Towels
5
Combine flour, tarragon, and 1/2 teaspoon black pepper in a shallow bowl. Dredge chicken in flour mixture; shake off excess.
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Black PepperBlack Pepper
TarragonTarragon
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All Purpose FlourAll Purpose Flour
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6
Heat oil in a large nonstick skillet over medium-high heat.
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Cooking OilCooking Oil
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Frying PanFrying Pan
7
Add chicken; cook 3 minutes on each side or until done.
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8
To prepare salad, place haricots verts into a large saucepan of boiling water; cook 3 minutes.
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9
Drain and plunge haricots verts into ice water; drain.
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WaterWater
10
Place haricots verts, spinach, arugula, watercress, parsley, and chives in a large bowl.
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ArugulaArugula
ParsleyParsley
SpinachSpinach
ChivesChives
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11
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.
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ShallotShallot
MustardMustard
SpinachSpinach
VinegarVinegar
PepperPepper
JuiceJuice
SaltSalt
Cooking OilCooking Oil
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WhiskWhisk
BowlBowl
12
Place 2 cups salad mixture onto each of 4 plates; top each serving with 1 chicken breast half.
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Chicken BreastChicken Breast
13
Drizzle chicken evenly with remaining shallot mixture.
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Whole ChickenWhole Chicken
ShallotShallot
DifficultyExpert
Ready In45 m.
Servings4
Health Score47
Dish TypesLunchMain CourseMain DishDinner
OccasionsSpringEaster
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