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Recipe

Sautéed Chicken Paillards with Herb Salad & White Balsamic Vinaigrette

Scott Phillips

Servings: 4

Elevate your chicken sautée tonight with a recipe that embraces spring (hello, fresh, tender herbs!) and incorporates a simple, tangy vinaigrette. For the vinaigrette, use a pure or light variety of olive oil, both of which are milder than more full-flavored extra-virgin olive oils. You want the olive oil to serve as a backdrop to the vinegar and not a strong flavor in and of itself.

Ingredients

  • 1 Tbs. white balsamic vinegar
  • 1-1/2 tsp. white-wine or cider vinegar
  • One-half small shallot, finely chopped
  • 1/4 tsp. Dijon mustard
  • Kosher salt and freshly ground black pepper
  • 3 Tbs. plus 2 tsp. olive oil; more as needed
  • 8 boneless, skinless, thin-cut (1/4- to 1/2-inch-thick) chicken breast cutlets (1-1/2 to 1-3/4 lb.)
  • 5 cups mixed baby greens
  • 3 cups mixed fresh, tender herb leaves, such as flat-leaf parsley, mint, chives, tarragon, basil, and chervil, roughly torn if large

Nutritional Information

      Calories (kcal) : 320
      Fat Calories (kcal): 150
      Fat (g): 17
      Saturated Fat (g): 3
      Polyunsaturated Fat (g): 2.5
      Monounsaturated Fat (g): 10
      Cholesterol (mg): 95
      Sodium (mg): 470
      Carbohydrates (g): 6
      Fiber (g): 3
      Protein (g): 37

Preparation

  • 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 two to three batches to avoid crowding, cook the chicken until lightly browned on both sides and just cooked through, 1 to 3 minutes per side. Transfer each batch to a platter, cover loosely with foil, and keep warm. If the pan seems dry at any point, add 2 more tsp. of oil.

    Combine the greens and herbs in a large bowl. Add about three-quarters of the vinaigrette and toss well. To serve, arrange two cutlets on each serving plate and drizzle the remaining dressing over the chicken. Divide the herb salad among the four plates, piling it attractively onto the chicken.

Serve with rice or herby Mashed Parsnips with Lemon on the side.

Reviews

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Reviews

  • twood | 04/12/2017

    Excellent light, yet flavorful, weeknight dinner. Like another reviewer I dusted the chicken with flour to keep the chicken moist and help the dressing stick. It was very quick to pull this together. I will definitely make this again!!

  • cozette | 04/14/2016

    Light and delicious. Used herbs, baby greens and edible flowers from my garden. The vinaigrette is wonderful!

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