Chicken Avocado And Mushroom In White Wine And Brandy Sauce

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 55mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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!
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