Sautéed Chicken Paillards with Herb Salad and White Balsamic Vinaigrette | Celia's Gourmet Foods Cookbook

Sautéed Chicken Paillards with Herb Salad and White Balsamic Vinaigrette

POULTRY 93 Last Update: Dec 28, 2019 Created: Dec 28, 2019
Sautéed Chicken Paillards with Herb Salad and White Balsamic Vinaigrette
  • Serves: -
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Medium
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Sautéed Chicken Paillards with Herb Salad and White Balsamic Vinaigrette

Ingredients

Directions

  1. In a small bowl, mix vinegar and wine with the shallot, mustard, and 1/4 tsp. each salt and pepper. Slowly whisk in 3 Tbs. of the oil.
  2. 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.
  3. 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.

Sautéed Chicken Paillards with Herb Salad and White Balsamic Vinaigrette



  • Serves: -
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Medium

Sautéed Chicken Paillards with Herb Salad and White Balsamic Vinaigrette

Ingredients

Directions

  1. In a small bowl, mix vinegar and wine with the shallot, mustard, and 1/4 tsp. each salt and pepper. Slowly whisk in 3 Tbs. of the oil.
  2. 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.
  3. 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.

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