serves 2
1/4 cup flour
Vegetable oil
1/4 tsp salt
1 tsp tarragon
1 tsp pepper
1 tsp basil
1 large whole chicken breast, boned, halved (skin on)
2/3 cup white wine
1 tbsp sweet butter
1 egg beaten
1 small ripe California avocado
Mix flour, salt and pepper. Dip chicken in egg then flour mixture to coat,
Heat thin layer of oil in skillet. Saute chicken skin side down until golden. Turn and saute other side until chicken is tender.
Total cooking time will be about 7 to 10 minutes. Sprinkle herbs over chicken.
Add wine and butter to pan. Bring to boil and simmer uncovered for 3 to 5 minutes until sauce thickens and becomes glossy.
Place halved avocado cut side down and slice. Press down on avocado with palm of hand to fan slices slightly.
Lift with knife or spatula to top of chicken. Spoon some pan juices over top.
Cover skillet and heat briefly just to warm through.
