Chicken Breasts Sauterne With Avocado Recipe
Ingredients
| Chicken breasts | 8 Large | |
| Salt | 1 1/2 Teaspoon | |
| Paprika | 1 Teaspoon | |
| Flour | 1/4 Cup (16 tbs) | |
| Butter | 1/4 Cup (16 tbs) | |
| Onion | 1/4 Cup (16 tbs), finley chopped | |
| 1/3 cup tomato catsup | ||
| Wine vinegar | 3 Tablespoon | |
| Worcestershire | 1 Teaspoon | |
| 3/4 cup dry white table wine or 1/2 cup chicken broth and 1/4 cup white wine | ||
| 4 cups hot steamed cracked wheat pilaff | ||
| Avocado | 1 Large | |
Directions
Remove skin from chicken breasts and dust with a mixture of the salt, paprika, and flour.
Brown in melted butter until the chicken is a rich golden color on all sides.
Combine onion, catsup, vinegar, Worcestershire, and wine.
Pour over chicken, cover, and simmer until chicken is tender, about 45 minutes.
Mound hot cracked wheat in the center of a hot chop plate and surround with the chicken breasts.
Spoon sauce over the breasts, then peel and slice the avocado and arrange the slices between the chicken breasts, pinwheel fashion.
Brown in melted butter until the chicken is a rich golden color on all sides.
Combine onion, catsup, vinegar, Worcestershire, and wine.
Pour over chicken, cover, and simmer until chicken is tender, about 45 minutes.
Mound hot cracked wheat in the center of a hot chop plate and surround with the chicken breasts.
Spoon sauce over the breasts, then peel and slice the avocado and arrange the slices between the chicken breasts, pinwheel fashion.
Chef
