Chicken Scaloppine with Spring Herb Salad

Ingredients

• 1 ounce arugula trimmed
• 2 ounces baby spinach leaves 
• 0.1 teaspoon pepper black freshly ground
• 0.5 teaspoon pepper black freshly ground
• 1 cup buttermilk whole
• 1 tablespoon canola oil 
• 1 tablespoon champagne vinegar 
• 1 teaspoon dijon mustard 
• 2 teaspoons tarragon dried
• 0.3 cup flat-leaf parsley leaves fresh
• 2.3 ounces flour all-purpose
• 1 tablespoon chives fresh chopped
• 8 ounces haricots verts 
• 2 tablespoons juice of lemon fresh
• 2 tablespoons olive oil 
• 0.3 teaspoon salt 
• 0.5 teaspoon salt 
• 2 tablespoons shallots finely chopped
• 24 ounce chicken breast halves boneless skinless
• 1 ounce watercress trimmed

Equipment

• bowl
• frying pan
• paper towels
• sauce pan
• whisk
• plastic wrap
• ziploc bags
• rolling pin
• meat tenderizer

Directions

1. To prepare chicken, place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound each piece to 1/2-inch thickness using a meat mallet or rolling pin.
2. Combine chicken and buttermilk in a large zip-top plastic bag; seal. Marinate in refrigerator for 2 hours, turning bag occasionally.
3. Remove chicken from bag; discard marinade.
4. Pat chicken dry with paper towels; sprinkle with 1/2 teaspoon salt.
5. Combine flour, tarragon, and 1/2 teaspoon black pepper in a shallow bowl. Dredge chicken in flour mixture; shake off excess.
6. Heat oil in a large nonstick skillet over medium-high heat.
7. Add chicken; cook 3 minutes on each side or until done.
8. To prepare salad, place haricots verts into a large saucepan of boiling water; cook 3 minutes.
9. Drain and plunge haricots verts into ice water; drain.
10. Place haricots verts, spinach, arugula, watercress, parsley, and chives in a large bowl.
11. Combine shallots, juice, oil, vinegar, mustard, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a small bowl, stirring with a whisk. Spoon 3 tablespoons shallot mixture over spinach mixture; toss gently to coat.
12. Place 2 cups salad mixture onto each of 4 plates; top each serving with 1 chicken breast half.
13. Drizzle chicken evenly with remaining shallot mixture.