A Perfect Summer Dinner

Lately the days have been hot and hotter and by the end of the day Russ and I both want just a light, fresh meal for dinner. Tonight’s dish is exactly that – light and fresh and perfect for a hot summer night.

Tonight I made Sautéed Chicken Paillards with Herb Salad and White Balsamic Vinaigrette from the May issue of Fine Cooking. This came from the quick and delicious section, so it is quick and easy for a weeknight dinner. You start by making the dressing. You mix both the white balsamic and white wine vinegars together with the shallot, mustard, salt and pepper. Then you slowly whisk in the olive oil into it until combined. Next you season both sides of the chicken with salt and pepper. Now I usually stay away from convenience items because they are more expensive and I just prefer to chop my own onion, garlic etc., but when it comes to chicken cutlets I let the grocery store do the pounding. This to me is worth the extra little bit to not have to pound away at the chicken. Once the chicken is seasoned you heat the olive oil in a skillet and then cook the chicken until it is browned on both sides and just cooked through. Next toss the mixed greens and herbs with the salad dressing reserving some of the dressing to drizzle over the chicken. To plate the dish you place the chicken on the plate and drizzle it with the reserved dressing and top it with a large pile of the mixed greens and herbs. For the herbs I used a mixture of mint, parsley, and basil.

This was a very quick and easy and absolutely delicious! It was light and fresh with the bright dressing just topping it all off. The dressing was perfect with the shallots adding a nice flavor and texture and the mustard adding warmth and tang. We both also loved the mixture of mixed greens and herbs. Russ felt like the parsley was a little too strong, so next time I’ll cut back on it a little bit and add a little more mint which was a great flavor addition to the meal. The herbs definitely made the dish feel and taste like summer. The chicken complemented the salad perfectly and was very tasty with the drizzle dressing over it. This was close to the perfect summer dinner and Russ rates it a 10. This will definitely be repeated in our house.

Sautéed Chicken Paillards with Herb Salad and White Balsamic Vinaigrette, Fine Cooking May 2008

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

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.