Avocado Chicken

Published on by carol lou

This recipe is one of our family favorites.  When our children would come home from college, many times, this was one of their requested dinners.  A perfect cooked chicken breast, topped with sliced tomatoes, avocado and floating in a rich cream sauce.  Great served with rice and a roasted green vegetable.

stage 1 avocado chicken

First step, brown the chicken breasts in butter

stage 2 avocado chicken

                                                                                         Chicken, avocado and tomato layer in baking dish

 

avocado chicken

 

Avocado Chicken
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Ingredients
  1. 4 whole chicken breasts halved, skinned, boned and pounded to even thickness
  2. Lemon juice
  3. Salt and pepper, to taste
  4. 3 tablespoons unsalted butter
  5. 1/4 cup chicken broth
  6. 1/4 cup dry white wine
  7. 1 cup heavy cream
  8. Grated nutmeg
  9. 8 slices ripe but firm avocado, peeled and thinly sliced
  10. 12 slices tomato
  11. 1/4 cup grated Gruyere cheese
Instructions
  1. Lightly rub chicken breasts with lemon juice and sprinkle with salt and pepper.
  2. Heat the butter in a medium skillet until foamy and sauté the chicken breasts, turning to keep coated with butter. Cook 8 - 12 minutes, or until done. Remove chicken from skillet and place on a shallow baking dish.
  3. Add the broth and wine to the butter in the skillet. Reduce over high heat until syrupy. Add the cream stir until the mixture thickens and coats a spoon. Add nutmeg, salt and pepper, to taste.
  4. Arrange the chicken breasts, avocado, and tomato slices alternately in shallow baking dish.
  5. Cover with the sauce and top with the grated cheese.
  6. Place under the broiler until bubbly.
  7. Serves 4
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