Avocado Chicken

By TKakadelas

Ingredients

• 6-8 chicken breasts
• salt, pepper, and flour
• 1/2 c. butter
• 1/2 c. chopped onion
• 1 garlic clove, minced
• 1 pkg. fresh sliced mushrooms
• 2 T. flour
• 1 t. celery salt
• 1/2 t. white pepper
• 1/2 c. chicken stock
• 1/2 c. white grape juice
• 1 avocado, peeled and mashed
• 1 1/2 c. grated Monterey Jack cheese

Preparation

Step 1

Between waxed paper, pound chicken to 1/4" thickness. Sprinkle with salt and pepper and dust with flour. Melt 1/4 c. butter and quickly saute breasts, a few at a time until golden. Remove to plate and set aside. Preheat oven to 350 degrees. Melt remaining butter in same skillet and saute onion, garlic, and mushrooms slowly until cooked, not brown. Stir in flour, celery salt, white pepper, chicken stock and juice. Cook over low heat until thickened, about 4-5 minutes. Stir in mashed avocado and 1/2 c. cheese and season to taste. Arrange breasts in 9x13 pan and spoon avocado mixture on each and sprinkle remaining cheese over top of breasts. Bake 20-30 minutes at 350 degrees until chicken is cooked and cheese is melted.