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Add a photoServings: 2
Ingredients
- Commission Serves: 2
- 1/4 c. flour Vegetable oil
- 1/4 tsp salt
- 1 x top tarragon
- 1/4 tsp pepper
- 1 tsp basil
- 1 x larger whole chicken breast, boned, halved (skin on)
- 2/3 c. white wine
- 1 Tbsp. sweet butter
- 1 x egg beaten
- 1 sm , ripe California avocado
Directions
- Mix flour, salt and pepper. Dip chicken in egg then flour mix to coat,
- Heat thin layer of oil in skillet. Saute/fry chicken skin side down till golden brown.
- Turn and saute/fry other side till chicken is tender. Total cooking time will be about 7 to 10 min.
- Sprinkle herbs over chicken. Add in wine and butter to pan. Bring to boil and simmer uncovered for 3 to 5 min till sauce thickens and becomes glossy.
- Place halved avocado cut side down and slice. Press down on avocado with palm of hand to fan slices slightly. Lift with knife or possibly spatula to top of chicken. Spoon some pan juices over top. Cover skillet and heat briefly just to hot through.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 124g | |
| Recipe makes 2 servings | |
| Calories 205 | |
| Calories from Fat 72 | 35% |
| Total Fat 8.11g | 10% |
| Saturated Fat 4.36g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 108mg | 36% |
| Sodium 367mg | 15% |
| Potassium 130mg | 4% |
| Total Carbs 14.42g | 4% |
| Dietary Fiber 0.5g | 2% |
| Sugars 0.84g | 1% |
| Protein 4.53g | 7% |
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