Click on a category to see more recipes in this category
Ingredients
4 Tablespoons butter, divided
2 Teaspoons olive oil
4 Chicken breast halves, boneless, skinless
2 Tablespoons all-purpose flour
1/2 Cup light cream
1/2 Cup chicken broth
1/4 Teaspoon kosher salt
1/8 Teaspoon ground black pepper
1/4 Cup grated Parmesan cheese
1 Dash hot pepper sauce
1/4 Teaspoon dried rosemary, crushed
1/4 Teaspoon dried basil
1 1/2 Cups fresh mushrooms, sliced
2 Tablespoons sherry
1/4 Cup sliced almonds, toasted
1 Avocado
Instructions
Preheat oven to 350�F. Melt 1 tablespoon of butter in large heavy skillet. Add olive oil and swirl together with the butter. Add chicken and saut� until chicken pieces are browned and juices run clear. Turn pieces to brown evenly. Place chicken breasts in 9" x 13" baking dish and set aside.
Melt 2 tablespoons of butter until foamy. Stir in flour, and cook for three minutes, stirring constantly. Slowly add cream and chicken broth. Continue stirring and cooking until smooth and thickened. Season sauce with kosher salt, black pepper, Parmesan cheese, hot pepper sauce and herbs; set aside.
Saut� mushrooms in remaining butter. Add sherry and cook until reduced. Place mushrooms over the chicken. Pour the sauce over the chicken and mushrooms. Bake uncovered for 25 minutes, then sprinkle with almonds, and return to oven for 10 minutes. Peel and slice avocados lengthwise and place over chicken before serving.