Chicken Newburg

Similar to lobster Newburg, but with a twist! A tarragon-wine sauce with subtle hints of lemon coats chicken and avocado. Serve over rice, egg noodles, or puff pastry shells.

• Ready In: 15 mins
• Serves: 2

Ingredients

• 1  onion, chopped
• 3  tablespoons  vegetable oil
• 1  teaspoon salt
• 1  pinch ground black pepper
• 1⁄4 teaspoon dried tarragon
• 1  cup chicken broth
• 3  tablespoons all-purpose flour
• 1⁄2 cup milk
• 1  lb chicken breast, cooked and diced
• 1  egg yolk, beaten
• 1  tablespoon lemon juice
• 1⁄4 cup sherry wine
• 1  red bell pepper, chopped
• 1  avocado, peeled, pitted and diced

Directions

1. Saute onion in oil for about 3 minutes. Stir in the flour, salt, ground pepper, tarragon, chicken broth and milk and cook until the mixture thickens, stirring constantly.
2. Blend in the egg yolk, then the lemon juice, sherry and bell pepper. Add the chicken pieces to the mixture. Cook until chicken is heated through, about 5 minutes. Stir in the avocado.
3. Serve over rice, egg noodles, or my favorite, puff pastry shells.