I’m a fan of wrapping things up. I dig closure…
I consume Herbes de Provence like it’s going out of style. For serious reals. I adore the stuff. This blend of savoury, thyme, rosemary, marjoram, oregano, and lavender is pretty much everything in my spice cabinet. However, good old Madame Wiki tells me that lavender was not traditionally used in southern French cooking, so I’m not a purist in that sense because I always look for a blend that contains the gorgeous, fragrant, little mauve buds.
This Salsa Verde allows the Herbes de Provence to grandstand as a major flavah flave playah, pairing fabulously well with the Chicken Scaloppine. (On a funny food blogging note, while testing this recipe, I pounded out so much scaloppine that I’m sure our neighbours were convinced that we had commenced another annoying renovation.)
Have you tried making scaloppine yet? You should! The pounding process provides you with some serious catharsis. But the main reason you want to give scaloppine a go is that pounding out the meat allows for more even and quicker cooking – conditions we’re all fond of considering that we’re tremendously busy this time of year.
Of course, you could also opt out of making the scaloppine (I don’t recommend it, though, because deliciousness) and settle for a solo act of the delectable Herbes de Provence Salsa Verde, which would go wonderfully with a fillet of fish and some steamed or roasted veggies as well. Bon appetite (as the IKEA guy says)!
Oh, and just a little FYI: I have seen brands of Herbes de Provence that contain fennel seeds, so be sure to avoid those if you are following the elimination phase of AIP.
Chicken Scaloppine with Herbes de Provence Salsa Verde (AIP, Paleo, SCD)
Recipe type: Main Dish / Condiment
- Ingredients for the Herbes de Provence Salsa Verde:
- ⅓ c fennel, finely diced
- 1-2 tbsp shallot, finely diced
- 1 large garlic clove, minced
- 1 tbsp capers, drained and chopped
- ¼ c fresh parsley, chopped
- Zest of one lemon
- 2 tsp lemon juice, freshly squeezed
- ¼ c olive oil
- 2 tsp Herbes de Provence
- Pinch of sea salt
- Ingredients for the Chicken Scaloppine:
- 2 skinless, boneless chicken breasts, cut in half length-wise and then pounded to ¼ inch
- ¼ tsp sea salt
- ¼ tsp Herbes de Provence
- Oil for frying
- Mix all salsa verde ingredients in a small bowl. Cover and let sit at room temperature for 30 minutes.
- Prepare chicken scaloppine by cutting each breast in half and through the centre lengthwise and then pounding with a mallet until each portion is ¼ inch thick. (If the breasts are quite large, then cut in half lengthwise and then cut each of those halves again widthwise.)
- Mix together the ¼ tsp of sea salt and ¼ tsp of Herbes de Provence. Sprinkle each portion of chicken with this mixture.
- Heat skillet over medium high. Add oil. Panfry chicken about 2-3 minutes per side, until cooked through and golden brown.
- Transfer to plates and serve topped with the Herbes de Provence Salsa Verde.