CSA Week 2: Filets de poulet au sauce de moutarde, menthe et persil

Week 2 of our CSA and we had another exciting haul: 5 more garlic scapes, 4 baby turnips with their greens still attached, 3 more heads of lettuce, 1 bunch swiss chard, parsley, mizuna and field greens. Obviously, salads are in our future, but I'm also trying to come up with some scrumptious cooked dishes as well.

While not cooked, I made this sauce on Thursday night when I came home hot and sweaty with my vegetables. I wanted a tasty, refreshing, light meal that wouldn't require too much work to prepare. After browsing online for a while, I found a recipe for a Mustard-Mint-Parsley Sauce that Alosha served with salmon. The sauce sounded delicious, but I was more interested in having meat than fish. So I searched for a turkey dish that would go nicely with the sauce. I finally settled on Turkey Cutlets from Kalyn's Kitchen. After tweaking both recipes quite a bit (and discovering that there actually are no turkey cutlets to be found in Chinatown), I created my own dish which, served with a simple salad with almonds, turned into a delightful meal.

Chicken fillets with mustard mint and parsley sauce

Sauce:

• 2 tablespoons yogurt
• 1 tablespoon aioli
• 2 teaspoons dijon mustard
• 2 teaspoons chardonnay
• leaves from 1 stalk fresh spearmint, finely chopped
• leaves from 1 stalk fresh Italian parsley, finely chopped
• 1 spring onion, finely chopped

Chicken:

• 1 tablespoon breading mix
• 1 1/2 teaspoons poultry seasoning
• dash kosher salt
• 1/2 teaspoon black pepper, freshly ground
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 1 pound chicken fillets

Begin by making the sauce so the flavors have sufficient time to meld. Simply mix all ingredients in a bowl and stir well. Reserve until ready to use.
Now make the chicken. Mix breading mix, poultry seasoning, salt and pepper together on a plate. Heat olive oil in a large skillet over medium heat. Add butter and melt into olive oil. Dredge each chicken fillet in breading, then add to hot pan. Cook 4 minutes, then flip, lower heat, cover and cook another 4 minutes until fillets are cooked through. Remove from pan and serve accompanied by sauce. Enjoy!
Links to other parsley noshes:

• Parsley Hummus with Whole Wheat Pita Chips from Kalyn's Kitchen
• Basil Mint Parsley "Pesto" Sauce from Karina's Kitchen
• Parsley-Herb Salad from Mark Bittman
• Quinoa Salad with Tomatoes, Feta and Parsley from The Perfect Pantry
• Quinoa, Parsley and Pepper Salad from Just Bento
• Pear Parsley Dressing from Elana's Pantry