Skillet Chicken Recipes
Chicken Breasts with Avocado Walnut Sauce
Yield: 4 servings
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1/4 cup all-purpose flour
- 1/2 teaspoon paprika
- 1/2 teaspoon freshly ground pepper
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1/4 cup diced, peeled, firm, ripe avocado
- Juice of one lemon
- 1/4 cup coarsely chopped walnuts
- 1 cup chicken broth
- 1/2 cup heavy cream
- Chopped fresh parsley
Instructions
- Heat oven to 250 degrees F.
- In large size plastic bag, place chicken breasts. Pound slightly with meat mallet.
- In another large plastic bag, combine flour, paprika and pepper.
- Add breasts and shake to coat well.
- In large nonstick skillet, melt butter with oil over medium heat.
- Cook breasts through until golden, about 8 minutes.
- Place breasts on ovenproof platter. Cover loosely with foil. Place in oven to keep warm.
- Toss avocado with lemon juice.
- In skillet used for cooking chicken, cook walnuts in remaining butter and oil, stirring constantly, until crisp and brown.
- Drain fat from pan.
- Add chicken broth. Bring to a boil over high heat. Cook for 4 to 5 minutes, until broth is reduced by half.
- Stir in cream and bring to a boil. Cook 2 to 3 minutes, until slightly thickened.
- Drain avocado and stir into sauce.
- Spoon sauce over breasts.
- Garnish with parsley.