Tuesday, November 2, 2010

Chicken Paillard


Sometimes the simple things are the best and tonight's dinner helps to reaffirm that belief. A boneless, skinless organic chicken breast half got pounded to 1/4" thick, sprinkled with salt and pepper, before being dipped in buttermilk, dredged in flour, and sauteed in olive oil until cooked through and golden on each side.

The buttermilk component was followed through with the Honey-Buttermilk Salad Dressing. The following ingredients were combined in a jar and shaken vigorously to blend: 1/4 cup buttermilk, 2 tablespoons olive oil, 2 tablespoons white wine vinegar, 2 tablespoons honey, and salt and pepper to taste.

Some of the buttermilk dressing went over mixed baby salad greens, halved cherry tomatoes, chopped fresh basil and parsley and tossed to thoroughly combine.

The buttermilk dressed salad was served over the chicken paillard and made a delicious combination.

Gerry and I agree:

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