Fine Cooking

Servings:4

今晚用一个包含春天的食谱来抬高鸡肉炒菜（您好，新鲜，嫩的草药！），并结合了简单，浓郁的醋。对于油醋汁，使用纯净或淡淡的橄榄油，两者都比更全味的外部橄榄油更温和。您希望橄榄油作为醋的背景，而不是本身的浓烈风味。

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1 Tbs. white balsamic vinegar
1-1/2 tsp. white-wine or cider vinegar
One-half small shallot, finely chopped
1/4 tsp. Dijon mustard
Kosher salt and freshly ground black pepper
3 Tbs. plus 2 tsp. olive oil; more as needed
8 boneless, skinless, thin-cut (1/4- to 1/2-inch-thick) chicken breast cutlets (1-1/2 to 1-3/4 lb.)
5 cups mixed baby greens
3 cups mixed fresh, tender herb leaves, such as flat-leaf parsley, mint, chives, tarragon, basil, and chervil, roughly torn if large

Preparation

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

Serve with rice or herbyMashed Parsnips with Lemon在一边。

(8 ratings) Read Reviews

二| 04/12/2017

Excellent light, yet flavorful, weeknight dinner. Like another reviewer I dusted the chicken with flour to keep the chicken moist and help the dressing stick. It was very quick to pull this together. I will definitely make this again!!
cozette| 04/14/2016

Light and delicious. Used herbs, baby greens and edible flowers from my garden. The vinaigrette is wonderful!