Chicken La Jolla

  • 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
  • Paprika
  • 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).

 

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