Sautéed Chicken Paillards with Herb Salad & White Balsamic Vinaigrette

Sautéed Chicken Paillards with Herb Salad & White Balsamic Vinaigrette
Photo by Scott Phillips

Ingredients

  • 3 cups mixed fresh, tender herb leaves, such as flat-leaf parsley, mint, chives, tarragon, basil, and chervil, roughly torn if large
  • Kosher salt and freshly ground black pepper
  • 3 Tbs. plus 2 tsp. olive oil; more as needed
  • ¼ tsp. Dijon mustard
  • 1 Tbs. white balsamic vinegar
  • One-half small shallot, finely chopped
  • 8 boneless, skinless, thin-cut (¼- to ½-inch-thick) chicken breast cutlets (1-½ to 1-¾ lb.)
  • + 2 more ingredients
    • 5 cups mixed baby greens
    • 1-½ tsp. white-wine or cider vinegar

In a small bowl, mix both vinegars with the shallot, mustard, and 1/4 tsp. each salt and pepper. Slowly whisk in 3 Tbs. of the oil. Season the chicken on both sides with 1 tsp. salt and 1/2 tsp. pepper. Heat the remaining 2 tsp. oil in a 12-inch skillet over medium-high heat until hot. Working in...

View full recipe at Fine Cooking

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