Chicken Escalopes With Watercress-Green Onion Mayonnaise

By á-170456

Ingredients

• 3 cups watercress - (loosely packed) thick stems trimmed, and coarsely chopped
• 3/4 cup mayonnaise
• 1/2 cup thinly-sliced green onions (white and pale green parts only)
• 2 teaspoons fresh lemon juice plus
• 2 tablespoons fresh lemon juice
• Salt to taste
• Freshly-ground black pepper to taste
• 2 large boneless skinless chicken breast halves
• 3 tablespoons extra-virgin olive oil
• 4 lemon wedges

Details

Servings 4

Preparation

Step 1

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, sauté 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.