An ode to the famous French restaurateur, paillard refers to a thin cutlet of meat. This chicken version pairs wonderfully with our crisp salad.
- Prep time 15 minutes
- Total time 20 minutes
- Portion size 4 servings
- Credits : Canadian Living Magazine
Ingredients
Avocado Salad:
Method
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: Meanwhile, pit, peel and slice avocado. 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.
Nutritional facts Per serving: about
- Fibre 6 g
- Sodium 100 mg
- Sugars 2 g
- Protein 29 g
- Calories 351.0
- Total fat 22 g
- Potassium 962 mg
- Cholesterol 86 mg
- Saturated fat 6 g
- Total carbohydrate 10 g
%RDI
- Iron 16.0
- Folate 64.0
- Calcium 10.0
- Vitamin A 28.0
- Vitamin C 42.0
