Avocado-Glazed
Chicken
Breasts
-
serves
2
1/4
cup
flour
Vegetable
oil
1/4
tsp
salt
1
tsp
tarragon
1
tsp
pepper
1
tsp
basil
1
large
whole
chicken
breast,
boned,
halved
(skin
on)
2/3
cup
white
wine
1
tbsp
sweet
butter
1
egg
beaten
1
small
ripe
California
avocado
Mix
flour,
salt
and
pepper.
Dip
chicken
in
egg
then
flour
mixture
to
coat,
Heat
thin
layer
of
oil
in
skillet.
Saute
chicken
skin
side
down
until
golden.
Turn
and
saute
other
side
until
chicken
is
tender.
Total
cooking
time
will
be
about
7
to
10
minutes.
Sprinkle
herbs
over
chicken.
Add
wine
and
butter
to
pan.
Bring
to
boil
and
simmer
uncovered
for
3
to
5
minutes
until
sauce
thickens
and
becomes
glossy.
Place
halved
avocado
cut
side
down
and
slice.
Press
down
on
avocado
with
palm
of
hand
to
fan
slices
slightly.
Lift
with
knife
or
spatula
to
top
of
chicken.
Spoon
some
pan
juices
over
top.
Cover
skillet
and
heat
briefly
just
to
warm
through.
Submitted By (Miki)
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