Glazed Chicken Breasts

Ollie apologizes for gaps in his recipe postings. He will be posting for the rest of the week tonight, with date delay, as his 2nd Carpel Tunnel operation happens tomorrow. Hopefully, I’ll have the fingers exposed from the cast and can resume after that. If not. there will be a note posted.

Thank You for your patience.

Now for a very tasty recipe.

Glazed Chicken Breasts

Ingredients:

1/4 cup flour

Vegetable oil for frying

1/4 tsp salt

1 tsp tarragon

1 tsp pepper

1 tsp basil

1 large chicken breast, boned and halved with skin on

2/3 cup white wine

1 tbsp butter

1 egg, beaten

1 ripe Avocado

Directions:

Mix flour, salt and pepper. Dip chicken in egg, then flour mixture, to coat.

Heat a thin layer of oil in a large skillet. Saute’ chicken skin side down until golden. Turn and saute’ other side until chicken is tender. Allow 7 to 10 minutes cooking time.

Sprinkle herbs over chicken, Add wine and butter to pan. Bring to a boil and simmer uncovered for 5 minutes, or until sauce thickens and becomes glossy.

Place halved Avocado, cut side down and slice. Press down on Avocado with the palm of your hand to fan slices slightly. Lift with knife or spatula to top chicken.

Spoon pan juices over top. Cover skillet and heat briefly just to warm through.