Ingredients for Chicken With Avocado And Nut Sauce
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How to Make Chicken With Avocado And Nut Sauce
- Preheat oven to 250°C/480°F. Remove skin from 2 boneless, skinless chicken breasts (about 1.5 lbs total). Place breasts between two sheets of plastic wrap and gently pound to 1/2-inch thickness using a meat mallet.
- In a large resealable plastic bag, combine 1/2 cup all-purpose flour, 1 teaspoon paprika, and 1/2 teaspoon black pepper. Add chicken breasts and shake until evenly coated.
- Melt 2 tablespoons butter and 2 tablespoons avocado oil in a large oven-safe skillet over medium heat.
- Cook chicken breasts for 5-7 minutes per side, until golden brown and cooked through. Transfer skillet to preheated oven and cover loosely with foil to keep warm.
- While chicken cooks, dice 1 ripe avocado and toss immediately with 1 tablespoon lemon juice to prevent browning.
- In the same skillet, cook 1/2 cup walnut halves in the remaining butter and avocado oil until fragrant and lightly browned (about 3-5 minutes).
- Pour off excess oil from the skillet, leaving about 1 tablespoon. Add 1/2 cup chicken broth and bring to a boil over high heat. Reduce heat and simmer for 4-5 minutes.
- Stir in 1/2 cup heavy cream and bring to a simmer. Cook for 2-3 minutes, or until slightly thickened.
- Gently stir in the diced avocado and cook for 1 minute, until warmed through. Season with salt and pepper to taste.
- To serve, spoon the creamy avocado and walnut sauce generously over the chicken breasts. Garnish with fresh parsley and serve immediately with roasted potatoes and green vegetables.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
6g
Fat
71g
Carbs
4g
