Chicken Avocado And Mushroom In White Wine And Brandy Sauce Recipes

CHICKEN AVOCADO AND MUSHROOM IN WHITE WINE AND BRANDY SAUCE

Steps:

• Poach the chicken breasts, in the white wine, (3 at a time) and add more white wine if necessary when you cook the next 3 fillets.
• When cooked, keep the chicken warm in a casserole dish.
• Add the chopped spring onion, peppercorns and button mushrooms to the remaining wine liquid in the pan and cook until the liquid has reduced to about 1 cup.
• Remove the cooked mushrooms and add them to the warm chicken breasts.
• Peel and slice the avacados.
• Melt the butter in a frying pan and add the avacado slices, tossing gently to warm through.
• Remove the avacado slices (with a slotted spoon), and put in the casserole dish with the chicken.
• Warm the brandy and add to the remaining butter.
• Ignite!
• When the flames subside, add the cream and heat to just below boiling point.
• Remove from the heat and allow to cool a little.
• Add beaten egg YOLKS, then the spring onion, peppercorns and reduced wine liquid.
• Gently combine all ingredients well and pour over the warm chicken and avacado.
• Bake at 200'C (400'F) for about 15 minutes.
• Serve with buttered noodles!
• YUM!

CHICKEN AVOCADO CASSEROLE (WITH MUSHROOMS)

Steps:

• Preheat the oven to 350°F
• In large heavy skillet, over medium heat, melt 1 Tbsp of butter.
• Add olive oil & swirl together with the butter.
• Add chicken & sauté until chicken pieces are browned & juices run clear.
• Turn pieces to brown evenly while sautéing.
• Place chicken breasts in 9 x 13" baking dish & set aside.
• Melt 1 Tbsp of butter until foamy.
• Stir in flour & cook for 3 mins, stirring constantly.
• Slowly add yogurt & chicken broth.
• Continue stirring & cooking until smooth & thickened.
• Season sauce with parmesan cheese, hot pepper sauce, rosemary, basil, salt & pepper; set aside.
• In same skillet, add remaining butter & sauté mushrooms.
• Add sherry & cook until reduced.
• Place mushrooms over the chicken.
• Pour the yogurt sauce over the chicken & mushrooms.
• Bake, uncovered, for 25 minutes
• Put on sliced avocados & return to oven for 10 minutes.

CHICKEN IN CREAMY AVOCADO SAUCE

Steps:

• Pound chicken to 1/2 inch thickness.
• Heat oil in a large skillet.
• Sprinkle chicken with cumin, salt, and cayenne pepper.
• Place chicken and garlic in skillet and cook over medium-high heat, 2 minutes per side.
• Add tomatoes; cover and simmer until chicken is cooked through, 5 to 6 minutes.
• Transfer chicken to serving platter; keep warm.
• Cook juices in skillet over high heat until thickened, about 2 minutes.
• Reduce heat to low; stir in sour cream, avocado, and cilantro until well blended.
• Pour over chicken.
• Serve over hot cooked linguine.

CHICKEN BREASTS IN BRANDY CREAM SAUCE

Steps:

• Preheat oven to 250°F Place chicken on a plate and press black pepper into them.
• In a heavy skillet, heat butter and olive oil. Cook chicen on medium heat until lightly browned.
• Remove chicken and place in an ovenproof dish, then place this in the oven. Leave the pepper and juices in the skillet.
• Add onion and garlic to the skillet and brown over medium high heat, adding more oil if needed. Try not to brown the garlic too much.
• Add the mushrooms and saute until most of the liquid has evaporated.
• Remove skillet from heat and add brandy. Ignite the brandy and saute for 1 minute.
• Add cream and stir. Add salt and pepper to taste.
• Take the chicken out of the oven, return it to the skillet, and heat for 2 minutes on medium-low heat, letting the chicken absorb some of the sauce.
• Serve with the sauce.