Chicken Scaloppine with Spring Herb Salad

Becky Luigart-Stayner

Haricots verts are delicate green beans, sometimes called French green beans.

Yield: 4 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 314
  • Calories from fat: 31%
  • Fat: 10.7g
  • Saturated fat: 1.7g
  • Monounsaturated fat: 6.3g
  • Polyunsaturated fat: 1.7g
  • Protein: 41.9g
  • Carbohydrate: 11.5g
  • Fiber: 3g
  • Cholesterol: 100mg
  • Iron: 3mg
  • Sodium: 610mg
  • Calcium: 99mg

Ingredients

  • Chicken:
  • 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
  • Salad:
  • 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

Preparation

  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.
  2. 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.
  3. 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.
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