August 15, 2016
Dinner, Main Dish, Poultry,
Chicken, Dairy, Fruit, Avocado, North American, Sunday Dinner, Skillet, Stove Top, Gluten-Free, Low Carbohydrate, No Eggs, Alcohol, Make it from scratch, Boneless Pieces more
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"I have come to love avocados....love that they are a "healthy" fat that I can enjoy!"
Cut each chicken breast half into 3 strips; sprinkle evenly with salt and pepper.
Melt butter in a large heavy skillet over high heat. Add chicken, and cook 3 to 4 minutes or until browned. Remove chicken from the skillet; set aside.
Reduce heat to medium. Add mushrooms and shallots to skillet, and saute until tender. Add cognac; stir well. Gradually add whipping cream, stirring constantly. Cook, stirring occasionally, 30 minutes or until the mixture is thickened.
Return chicken to the skillet. Add avocado, and cook until thoroughly heated.
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