Haricots verts are delicate green beans, sometimes called French green beans.
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
How to Make It
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.
This is an almost weekly standard in our house. Over time we've cut out the buttermilk soak and the flour dredge and just sprinkle the chicken with the tarragon, salt & pepper and go straight to the pan. We've even made it for family and friends when casually entertaining and they always ask for copies of the recipe.
this was delicious! I did not use the green beans, and just used spinach and mixed herb salad. I sprinkled the tarragon, not a big fan of it. It turned out great and was so good with the salad and dressing. A keeper! the kids devoured it.
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