RCI-MT.004.0110.001
California Avocado-Glazed Chicken Breasts
California Avocado-Glazed Chicken Breasts from the Recidemia collection
Prep15 min
Cook15 min
Total30 min
Servings4
Difficultyintermediate
Ingredients
- ¼ Cup
- 1 unit
- ¼ tsp
- top tarragon1 unit
- ¼ tsp
- 1 tsp
- larger whole Chicken breast1 unitboned, halved (skin on)
- 2/3 Cups
- 1 Tbsp
- 1 unit
- small1 unitripe California avocado
Method
1
Pat the chicken breast halves dry with paper towels, then season both sides with salt and pepper.
2
Combine flour, tarragon, and basil in a shallow bowl. Beat the egg in another shallow bowl.
3
Dip each chicken breast half into the beaten egg, then dredge in the flour mixture, shaking off excess. Ensure both sides are evenly coated.
4
Heat vegetable oil in a large skillet over medium-high heat until shimmering.
2 minutes
5
Add the coated chicken breasts to the hot oil and cook until golden brown on the first side, about 5-6 minutes.
6 minutes
6
Flip the chicken breasts and cook the other side until golden, about 4-5 minutes.
5 minutes
7
Pour the white wine into the skillet around the chicken, allowing it to deglaze the pan and create a sauce base.
2 minutes
8
Reduce heat to medium and simmer until the chicken is cooked through (internal temperature 165°F) and the wine has reduced by half, about 8-10 minutes.
9 minutes
9
Halve the avocado, remove the pit, and scoop the flesh into a small bowl. Mash lightly with a fork until slightly chunky but spreadable.
10
Stir the butter into the pan sauce until melted and incorporated, then remove from heat.
11
Transfer the chicken breasts to serving plates and spoon the wine sauce around them. Top each breast with a portion of the mashed avocado, serving immediately.