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Categories:
chicken breasts butter flour light cream chicken stock salt Parmesan cheese hot sauce rosemary basil fresh mushrooms almonds avocados
Viewed: 50 - Published at: 9 years agoIngredients
- 4 whole chicken breasts, slit in half
- 6 tbsp. butter
- 4 tbsp. all purpose flour
- 1 cup light cream (Half & Half)
- 1 cup chicken stock
- Salt and pepper, to taste
- 1/2 cup Parmesan cheese, freshly grated
- 2 dashes hot sauce
- 1/2 tsp. dried rosemary
- 1/2 tsp. dried basil
- 1/4 lb. fresh mushrooms, sliced
- 1/2 cup toasted almonds, chopped
- 2 avocados
Method
- Preheat oven to 350F.
- Steam the chicken breasts until tender.
- Cool and bone.
- Melt 4 Tbsp.
- of the butter until foamy.
- Stir in flour, and cook for 3 minutes.
- Slowly add the cream and chicken stock, stirring until smooth and thickened.
- Season with the salt, pepper, Parmesan, hot sauce, and herbs.
- Set aside.
- Saute mushrooms in remaining 2 tablespoons butter.
- Place the chicken in a 2-quart casserole and top with mushrooms.
- Sprinkle with salt and pepper.
- Pour sauce over and bake, uncovered for 25 minutes.
- Remove from oven.
- Sprinkle with almonds.
- Return to oven for 10 minutes.
- Peel and slice avocados lengthwise.
- Place over casserole just before serving.
