Wednesday, February 8, 2012

Chicken Paillard

Tuesday night dinner with my daughter and her friends was a very simple affair with Chicken Paillard with Caprese Field Salad as the side dish. I love the simplicity of this dish. Take a chicken breast (or half of one if it is big), pound it out to 1/4 inch thick, season with salt and pepper, dip it in buttermilk and dredge it in flour. Give it a quick saute in a skillet and dinner is done! How easy is that? Once the chicken was on the plate the salad was added partially over the chicken. The salad had a refreshing Honey-Buttermilk salad dressing over it which added a very nice element to the dish.

I rounded out dinner with a homemade apple pie since the entree was rather simple. It all turned out to be a very satisfying meal.



Chicken Paillard with Caprese Field Salad
Adapted from Cuisine at Home for Two

For the chicken:
4 boneless, skinless chicken breast halves (5 ounces each)
Salt and black pepper
1/2 cup buttermilk
1/2 cup all-purpose flour
2 tablespoons olive oil

For the salad:
8 cups baby mixed salad greens (4 ounces)
1 cup halved grape tomatoes
1/2 cup minced fresh parsley
1/2 cup Honey-Buttermilk Salad Dressing
Parmesan shavings

For the dressing:
1/2 cup buttermilk
4 tablespoons olive oil
4 tablespoons white wine vinegar
4 tablespoons honey
Salt and black pepper to taste

Make salad dressing:
Combine all ingredients in a jar with a tight fitting lid and shake vigorously to blend. Set aside. Store extra dressing in the refrigerator for up to a week.

Prepare chicken, pounding breasts in a resealable plastic bag to 1/4-inch thick using a meat mallet. Season with salt and pepper, dip in buttermilk, then dredge in flour.

Saute chicken in oil in a large non-stick skillet over medium-high heat until cooked through and golden, about 3 minutes per side. Remove from skillet and cover with foil to keep warm. Saute remaining chicken breast halves.

Toss greens, tomatoes, herbs and dressing together in a bowl. Top each paillard with salad.

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