Chicken Scaloppine with Herbes de Provence Salsa Verde (AIP, Paleo, SCD)
Recipe type: Main Dish / Condiment
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 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
  1. Mix all salsa verde ingredients in a small bowl. Cover and let sit at room temperature for 30 minutes.
  2. 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.)
  3. Mix together the ¼ tsp of sea salt and ¼ tsp of Herbes de Provence. Sprinkle each portion of chicken with this mixture.
  4. Heat skillet over medium high. Add oil. Panfry chicken about 2-3 minutes per side, until cooked through and golden brown.
  5. Transfer to plates and serve topped with the Herbes de Provence Salsa Verde.
Recipe by Eat Heal Thrive at