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
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.