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Categories:
chicken breasts butter all-purpose flour chicken stock salt freshly grated Parmesan cheese Tabasco sauce rosemary basil mushrooms almonds avocados
Viewed: 13 - Published at: 3 years agoIngredients
- 4 whole chicken breasts, split in half
- 6 tbsp. butter
- 4 tbsp. all-purpose flour
- 1 c. chicken stock
- Salt & freshly grnd pepper to taste
- 1/2 c. freshly grated Parmesan cheese
- 2 dashes Tabasco sauce
- 1/2 teaspoon rosemary
- 1/2 teaspoon dry basil
- 1/4 pound mushrooms, sliced
- 1/2 c. minced toasted almonds
- 1-2 avocados
Method
- Preheat oven to 350 degrees.
- Steam the chicken breasts till tender.
- Cold and bone.
- Heat 4 Tbsp.
- of the butter till foamy.
- Stir in flour and cook for 3 min.
- Slowly add in the cream and chicken stock, stirring till smooth and thickened.
- Season with salt, pepper, Parmesan, Tabasco and herbs.
- Set aside.
- Saute/fry mushrooms in remaining 2 Tbsp.
- butter.
- Place the chicken in a 2 qt casserole and top with mushrooms.
- Sprinkle with salt and pepper.
- Pour sauce and bake uncovered for 25 min.
- Remove from oven.
- Sprinkle with almonds.
- Return to oven for 10 min.
- Peel and slice avocado lengthwise.
- Place over casserole.
