Cooking Index - Cooking Recipes & IdeasChicken Escalopes With Watercress-Green Onion Mayonnaise Recipe - Cooking Index

Chicken Escalopes With Watercress-Green Onion Mayonnaise

Also try the flavored mayonnaise on roast beef or ham sandwiches.

Type: Chicken, Poultry
Courses: Main Course
Serves: 4 people

Recipe Ingredients

3 cups 711mlWatercress - (loosely packed) - thick stems trimmed,
  And coarsely chopped
3/4 cup 177mlMayonnaise
1/2 cup 31g / 1.1ozThinly-sliced green onions
  = (white and pale green parts only)
2 teaspoons 10mlFresh lemon juice - plus
2 tablespoons 30mlFresh lemon juice
  Salt - to taste
  Freshly-ground black pepper - to taste
2   Boneless skinless chicken breast halves (large)
3 tablespoons 45mlExtra-virgin olive oil
4   Lemon wedges

Recipe Instructions

Blanch watercress in pot of boiling salted water 30 seconds; drain. Cool. Squeeze out excess water. Finely chop watercress. Mix watercress, mayonnaise, onions, and 2 teaspoons lemon juice in small bowl to blend. Season with salt and pepper. (Can be made 2 days ahead. Cover and chill.)

Place each chicken breast between sheets of plastic wrap. Using meat mallet or rolling pin, pound chicken to 1/2-inch thickness. Cut each chicken breast lengthwise in half. Place chicken in glass baking dish. Pour remaining 2 tablespoons lemon juice and olive oil over chicken. Sprinkle with salt and pepper. Turn to coat. Cover and refrigerate at least 1 hour or overnight.

Heat heavy large skillet over medium-high heat. Remove chicken from marinade. Working in batches, saute chicken until cooked through, about 2 minutes per side. Transfer to 4 plates. Garnish each with dollop of mayonnaise and lemon wedge.

This recipe yields 4 servings.

Source:
Bon Appetit, June 2002

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