Chicken Avocado Casserole
4 whole chicken breasts, split in half
6 Tbsp. butter
4 Tbsp. all-purpose flour
1 cup chicken stock
Salt & freshly ground pepper to taste
1/2 cup freshly grated Parmesan cheese
2 dashes Tabasco sauce
1/2 tsp. rosemary
1/2 tsp. dried basil
1/4 lb. mushrooms, sliced
1/2 cup chopped toasted almonds
1-2 avocados
Preheat oven to 350 degrees. Steam the chicken breasts until tender.
Cool and bone. Melt 4 tablespoons 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 salt, pepper, Parmesan,
Tabasco 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 and bake uncovered for 25
minutes. Remove from oven. Sprinkle with almonds. Return to oven for 10
minutes. Peel and slice avocado lengthwise. Place over casserole.
--
Rec.food.recipes is moderated by Patricia D. Hill at [email hidden].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/