- 1 large firm/ripe avocado – pitted, peeled, and thinly sliced
- 1/4 cup lemon juice
- 2 whole chicken breasts
- 2 tbsp butter/margarine
- 2 cloves garlic, minced or processed
- 1 cup whipping cream
- 3 tbsp dry vermouth
- 1/4 cup finely chopped fresh cilantro
- Salt and Pepper
Place avocado slices in a small, shallow bowl and coat with 3 tbsp lemon juice. Rinse chicken, pat dry, and sprinkle with salt and pepper; set aside.
Melt butter in a wide frying pan over medium heat; add garlic and cook, stirring until golden (about 2 minutes). Add chicken to pan, increase heat to medium-high, and cook, turning once, until lightly browned on both sides (7-8 minutes).
Lift out chicken, reserving drippings in pan, and transfer to a shallow 2qt baking dish.
Drain lemon juice from avocado into pan; then add remaining 1tbsp lemon juice, whipping cream, and vermouth. Boil over high heat, stirring often, until reduced to about 2/3 cup (about five minutes). Arrange avocado slices between chicken pieces. Pour sauce evenly over all. Sprinkle with paprika and cilantro. Bake at 350 degrees until sauce is bubbly (10-12 minutes).