Creamy Chicken Paillard With Avocado Salad

1 lb chicken cutlets
1/2 tsp. Herbes de Provence
1 pinch salt
1 pinch pepper
2 tsp. Herbes de Provence Olive Oil
1/4 c. whipping cream, (35%)
1 Tbsp. Sicilian Lemon White Balsamic
Avocado Salad:

1 ripe avocado
7 c. spring salad mix
1/2 c. thinly sliced radishes, (about 4)
1/4 c. coarsely torn fresh tarragon
1/4 c. chopped fresh chives
4 tsp. Mild or Medium Extra Virgin Olive Oil
2 tsp. Mango White Balsamic 
2 tsp. lemon juice
1 pinch salt
1 pinch pepper


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 Sicilian Lemon White Balsamic; 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.

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