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.

Canadian Living - Quick & Easy - - CHICKEN & TURKEY -

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

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