Creamy Chicken Paillard With Avocado Salad
An ode to the famous French restaurateur, paillard refers to a thin cutlet of meat. This chicken version pairs wonderfully with our crisp salad that’s topped with avocado slices for a dose of velvety creaminess.
HANDS-ON TIME: 15 minutes
TOTAL TIME: 20 minutes
Sprinkle chicken all over with herbes de Provence, salt and pepper. In large skillet, heat oil over medium heat; cook chicken, turning once, until no longer pink inside, about 6 minutes. Remove to plate; keep warm. Add cream to skillet; cook over medium heat, scraping up browned bits, until reduced by half, about 5 minutes. Stir in lemon juice; serve over chicken. Avocado Salad: In bowl, combine salad mix, radishes, tarragon and chives; top with avocado. Whisk together oil, vinegar, lemon juice, salt and pepper; drizzle over salad. Serve with chicken. PER SERVING: about 351 cal, 29 g pro, 22 g total fat (6 g sat. fat), 10 g carb (6 g dietary fibre, 2 g sugar), 86 mg chol, 100 mg sodium, 962 mg potassium. % RDI: 10% calcium, 16% iron, 28% vit A, 42% vit C, 64% folate.
MAKES: 4 servings