"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Chicken Paillard with Mixed Baby Greens Salad Recipe

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This recipe for Chicken Paillard with Mixed Baby Greens Salad, by , is from Forever Fine, 2009 Breast Cancer 3-Day Cook Book, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Fran Zecchini
Added: Wednesday, December 3, 2008

Category:
Category:

Ingredients:  
Ingredients:  
For Chicken;
2 boneless, skinless chicken breasts 5oz. each
Salt and Pepper
1/4 c. buttermilk
1/4 c all-purpose flour
Oil for sautéing

For Salad:
4 c. mixed salad greens-washed and dried
1/2 c. grape tomatoes, halved
1/4 c. minced fresh basil
1/4 c. minced fresh parsley
2 tbsp. Honey Buttermilk Dressing

For Dressing:
1/4 c. buttermilk
2 tbsp. olive oil
2 tbsp. white wine vinegar
2 tbsp. honey
Salt and pepper to taste

Parmesan cheese shavings for garnish

Directions:
Directions:
Pound chicken breasts using gentle glancing strokes between plastic wrap or inside resealable plastic bag with smooth side of meat mallet to a 1/4 in. thick. Season with salt and pepper, dip in buttermilk, then dredge in flour. Saute chicken in oil in a large nonstick skillet over medium-high heat until cooked through and golden, about 3 minutes per side.

Toss greens, tomatoes, herbs and dressing together in a bowl.

Divide salad among two plates-top each with a piece of chicken and garnish with shaved Parmesan cheese.

Personal Notes:
Personal Notes:
Serves two.

Can add olives or walnut pieces to salad for a different taste.

Add few sprinkles of water to plastic wrap or inside bag to keep it from sticking to chicken.

 

 

 

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