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Reviews Date product posted
Mon January 26, 2004
Recommended By Average Price Average Rating
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Ingredients: 4 boneless chicken breasts, halved
salt and pepper
1/4 c.flour (or almond flour)
1/2 c. butter divided
1/2 c. chopped onion
1 garlic clove, minced
8 large mushrooms, sliced
2 tbsp. flour
1 tsp. celery salt
1/2 tsp. white pepper
1/2 c. chicken broth
1/2 c. white wine
1 avacado, mashed
1 1/2 c. Monterey Jack cheese, grated and divided
How To Prepare: Pound chicken breasts until about 1/2 thick. Lightly sprinkle with salt and pepper and dust with flour. Melt 1/4 c. butter in skillet and quickly sautee breasts until golden. Remove and keep warm.

Melt 1/4 c. butter in same skillet and sautee onion, garlic and mushrooms until cooked, but not brown. Stir in 2 Tbsp. flour, celery salt, pepper, chicken broth and wine. Cook over low heat until thickened. (4-5 minutes) Stir in mashed avacado and 1/2 c. of the cheese blending well. Adjust seasoning to taste.

Arrange breasts in large baking disk or individual ramekins. Spoon avacado mixture onto each breast and top with remaining cheese. Bake at 350 degrees for 10-15 minues until chicken is cooked and cheese is melted.

Perfect for a dinner party! I serve this with a tossed salad. (And french bread for my non-carb counting guests.)

Could lower the carb count by substituting almond flour
Number of Servings: 8
Carbs per serving - include all nutritional information if known: 7.5
Preparation Time: 30 minutes
Effort (Easy, Average, Difficult): Average

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