Sautéed Chicken Paillards With Herb Salad & White Balsamic Vinaigrette

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Fine Cooking
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

One-half small shallot, finely chopped

Kosher salt and freshly ground black pepper

1/4 tsp. Dijon mustard

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

1-1/2 tsp. white-wine or cider vinegar

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.)

1 Tbs. white balsamic vinegar

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