Chicken Scaloppine with Spring Herb Salad

Chicken Scaloppine with Spring Herb Salad Recipe
Becky Luigart-Stayner
Haricots verts are delicate green beans, sometimes called French green beans.


4 servings

Recipe from

Cooking Light

Nutritional Information

Calories 314
Caloriesfromfat 31 %
Fat 10.7 g
Satfat 1.7 g
Monofat 6.3 g
Polyfat 1.7 g
Protein 41.9 g
Carbohydrate 11.5 g
Fiber 3 g
Cholesterol 100 mg
Iron 3 mg
Sodium 610 mg
Calcium 99 mg


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


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.

Katherine Cobbs,

Cooking Light

March 2006
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