Review Chicken Paillard

[esgunn]

Cuisine for Two: Chicken Paillard with Caprese Field Salad and Honey-Buttermilk salad dressing.

I made this for dinner tonight. It was very good, very easy, and I will make again. I wasn't sure I would like the dressing (Not a big buttermilk fan - wouldn't drink it) but I really liked it. It was tangy and light and very flavorful. I used field green/baby spinach mix and served the salad on the chicken.

I only cheated on one thing. I hated to see all those browned bits in the pan go to waste. So I deglazed the pan with just a little wine and lemon juice. And served the pan sauce under the chicken with the tossed salad and dressing on top. While good, I think it conflicted with the flavors and was not necessary. I still hated to see all those yummy browned bits go to waste.

I give this a definate 8 and a good summer light/fast meal.

[pjcooks]

Thanks for the review, Erin, notes taken!

PJ

[esgunn]

Here is the recipe for those that do not have the Cuisine for Two book:


* Exported from MasterCook *

Chicken Paillard with Caprese Field Salad and Honey-Buttermilk Salad Dressing

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
For the Chicken
Prepare, Saute
2 tablespoons olive oil
2 boneless, skinless chicken breasts (5 oz
each)
salt and pepper
1/4 cup buttermilk
1/4 cup all-purpose flour

For the Dressing
1/4 cup buttermilk
2 tablespoons olive oil
2 tablespoons white wine vinegar
2 tablespoons honey
salt and pepper

For the Salad
Toss together
4 cups mesculun greens (2oz)
1/2 cup grape tomatoes -- halved
1/4 cup fresh basil -- minced
1/4 cup fresh parsley -- minced
2 tablespoons Honey-buttermilk dressing
Garnish with
Parmesan cheese -- shaved

For the dressing: combine allingredients in a jar with a tight fitting
lid and shake vigorously to blend.

Prepare chicken, pounding breasts in a resealable plastic bag to 1/4 inch
thick using the smooth side of a meat mallet.

Season with salt and pepper, dip in buttermilk, then dredge in four.

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 togher in a bowl.

Top each paillard with salad.

Garnish with Parmesan shavings.

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[Lorraine]

I haven't made the chicken or the salad, but have made the dressing. I agree, it's great! But, then, I drink buttermilk.

[cjs]

Erin, when you make it again, how about using the goop in the bottom and make some gravy for the kids toast (or fried potatoes) the next morning?

This dish sounds good!

[HomeCulinarian]

For some reason I've passed this recipe up. Need to give it a try.

[Trixxee]

Thank you for this. I now have one thing to make next week!

[Gourmet_Mom]

I too have passed this one up. I'll add it to the need to make list. Thanks for the review. Actually, all I need to make this is the chicken breasts. Unfortunately, it'll have to wait a couple days....had grilled buttermilk chicken last night. I think the family would be a little put out if we had chicken again so soon.

[esgunn]

I even used the dressing last night on a taco salad. Used leftover burrito meat and black beans, some more of the field greens, avacado and tomoato a little cheese - it was good!

[Trixxee]

Made this tonight - thanks again for posting the recipe. We loved it. The only thing I would do differently is to cut down just a bit on the honey in the dressing.

I also added a sliced avocado to the salad because we needed to scarf it up before it went bad and this was a perfect salad for it.