Chicken with tomato and avocado Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Two whole chicken breast, half skinned and boned
Lemon juice
Salt and freshly grounded pepper
3 tablespoons of butter
Half cup chicken stock
Half cup dry white wine
2 cups of heavy cream
1/4 to 1/2 teaspoon freshly grated nutmeg
Eight slices of ripe, but firm avocado
12 slices of tomato, peeled and seeded
1/2 cup Gruyere cheese grated
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Directions: |
Directions:Lightly rub the chicken breast with lemon juice and sprinkle with salt and pepper.
Heat the butter in a medium skillet until foamy and sauté the chicken breast turning to keep coated with butter. Cook for 7 to 8 minutes or until done when cooked thoroughly remove the breast to a serving dish. Do not overcook.
Add the stock and wine to the butter in the pan and reduce over high heat until syrupy add the cream and continue cooking over high heat until the mixture is thickened and coats of spoon removed from the heat and season with salt pepper and make.
Arrange the chicken breast, avocado and tomato slices alternately in an attractive pattern in a shallow baking dish, cover with the sauce and top with cheese heat under the broiler and tell glazed and bubbly.
Serve over pasta |
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Number Of
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:30-40min |
Personal
Notes: |
Personal
Notes: I cut the chicken breast in several thin pieces rather than halved.
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