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Add a photoServings: 4
Ingredients
- 4 x Chicken breast halves -- Boned
- 6 Tbsp. Butter
- 4 Tbsp. Flour
- 1 c. Light cream
- 1 c. Chicken stock Salt and pepper -- to taste
- 1/2 c. Parmesan cheese -- freshly Grated
- 1/2 tsp Rosemary
- 1/2 tsp Dry basil
- 1/4 lb Mushrooms -- sliced
- 1/2 c. Toasted almonds -- minced
- 1 x Avocado
Directions
- Preheat oven to 350^. In skillet, poach the chicken breasts till tender.
- Set aside. Heat 4 Tbsp. of butter in skillet. Stir in flour and cook for 3 min. Slowly add in cream and chicken stock, stirring till smooth and thickened. Season with the salt, pepper, Parmesan cheese and herbs. Set aside. Saute/fry mushrooms in remaining 2 Tbsp. butter. Place the chicken in a 2 qt casserole and top with mushrooms. Sprinkle with salt and pepper. Pour sauce over and bake, uncovered, for 25 min. Remove from oven. Sprinkle with almonds. Return to oven for 10 min. Peel and slice 1 or possibly 2 avocados lengthwise. Place over casserole before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 358g | |
| Recipe makes 4 servings | |
| Calories 675 | |
| Calories from Fat 459 | 68% |
| Total Fat 51.88g | 65% |
| Saturated Fat 24.87g | 99% |
| Trans Fat 0.17g | |
| Cholesterol 185mg | 62% |
| Sodium 447mg | 19% |
| Potassium 704mg | 20% |
| Total Carbs 13.56g | 4% |
| Dietary Fiber 2.8g | 9% |
| Sugars 1.11g | 1% |
| Protein 40.01g | 64% |
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