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Avocado Glazed Chicken Breasts

    1/4 cup all-purpose flour
    Vegetable oil
    1/4 teaspoon salt
    1 teaspoon tarragon
    1 teaspoon pepper
    1 teaspoon basil
    1 large whole chicken breast, boned, halved (skin on)
    2/3 cup white wine
    1 tablespoon sweet butter
    1 egg, beaten
    1 ripe California avocado

  Mix flour, salt and pepper. Dip chicken in egg then flour mixture
 to coat. Heat a thin layer of oil in skillet. Saute chicken skin
 side down until golden. Turn and saute other side until chicken is
 tender. This will take about 7 to 10 minutes for the whole operation.

  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.