Chef Todd Muir - Chicken Scalloppine Salad

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An Excerpt from THE PRESS DEMOCRAT By DIANE PETERSON Published: Wednesday, May 11, 2011

Chef Todd Muir launched his new venture Al Fresco Kitchen during Barrel Tasting Weekend in March. The current menu consists mostly of sandwiches but Todd said “I'm gearing it toward French, Sonoma-style bistro food.”

Muir, who started his career at Chez Panisse in Berkeley, will now split his time between running Al Fresco Kitchen and working with Patty Schroeder, Chef de Cusine at Williamson Wines

Here is a recipe from Chef Todd Muir for Chicken Scalloppine Salad with Mixed Greens, Fig Chutney Vinaigrette, Goat Cheese Crostini, Candied Walnuts and Pear.

Try pairing this dish this with our Amourette Chardonnay or Passion Pinot Noir.

For the chicken:

6 chicken thighs, boneless, skinless Salt and pepper ½ cup flour 3 eggs, lightly beaten 1 cup bread crumbs 1 tablespoon Italian herbs ¼ cup olive oil

For the fig vinaigrette:

½ cup fig chutney ½ cup extra virgin olive oil 2 tablespoon balsamic vinaigrette

For the salad:

4 cups spring mix Fig chutney vinaigrette 12 crostini (sliced French baguette, toasted) 4 ounce goat cheese 4 ounce candied walnuts 1 ripe pear, sliced

For the chicken: Lightly pound the chicken thighs. Salt and pepper the thighs. Place the bread crumbs in a pie pan and add the Italian herbs and mix. Place the flour and beaten eggs in separate pie pans. Dredge the chicken in the flour then dip in the egg and then in the bread crumbs. Heat olive oil in a large frying pan over medium-high heat. Cook the breaded chicken 2 to 3 minutes per side or until golden brown. Place on paper towels to absorb excess oil.

For the fig vinaigrette: Mix together all ingredients.

For the salad: Toss the greens with the vinaigrette. Place the greens in the center of plates. Place the sliced pear and walnuts on the salad. Slice the chicken scaloppini and place on the greens. Spread the goat cheese on the crostini and place on the salad and serve with a Williamson wine.